Haut de Poujeaux


Chateau Poujeaux can be decanted for an average of 1-2 hours, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Poujeaux is usually better with at least 4-7 years of bottle age. Of course that can vary slightly, depending on the vintage character. Chateau Poujeaux offers its best drinking and should reach peak maturity between 5-20 years of age after the vintage.

Harvest time is the culmination of a year’s work, generally beginning in mid-September and ending in mid-October. Each plot is picked by hand at optimal maturity, determined with the help of technical analysis and tasting of the berries.
The cut grapes are sorted then transferred to the winery. The fruit is separated according to the age of the vines, vineyard location and grape variety in order to obtain separate batches with complimentary characteristics. After a month of alcoholic and malolactic fermentation in vat, ageing takes place in French oak barrels over 12 months.

Toasted spicy sweet and spicy note of cigar is an integration between cab and wood, balsamic notes. Smoky notes and strong roasting. Barrique note is not opaque it is integrated In the mouth remains the licorice dry abb warm soft Abb Fresh tannic abb sapid full-bodied intense abb persistent fine ready harmonious abb 86 points 45% cabernet sauvignon and 55% Merlot. The wine of Chateau Poujeaux is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Poujeaux is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.


Cabernet Sauvignon, Merlot

Haut-Medoc, Bordeaux, France




Body of wine:



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