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Chateau Poujeaux 2000
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Description
Characteristics and Tasting Notes for Château Poujeaux 2000
Tasting
Appearance
The colour reveals a fairly deep garnet hue, enhanced by delicate violet highlights.
Nose
Intensely fragrant, the nose reveals fine aromatic complexity. Notes of black fruit (blackcurrant, berries) and violet mingle harmoniously with hints of fresh tobacco, nutmeg and gunflint.
Palate
Combining power with exceptional finesse, the palate seduces with its dense, full-bodied character. Velvety tannins pair beautifully with an exquisite mineral structure, carrying the wine through to an impressively long finish.
Food and Wine Pairing
This red wine pairs wonderfully with rich meat dishes such as beef fillet in pastry, braised veal or a beef sirloin steak served with oyster mushrooms.
A full-bodied, refined wine from Moulis-en-Médoc
The estate
Located in Moulis-en-Médoc in the Bordeaux region, Château Poujeaux traces its roots back to a medieval seigniorial estate, though its true establishment as a wine-producing property dates back to 1806. After being divided up during the 19th century, the estate was reunified in the following century by the Theil family. Since 2008, the estate has been headed by the Philippe Cuvelier family. Recognised for its exceptional cru bourgeois status obtained in 2003, Château Poujeaux stands out for its constant pursuit of excellence, producing wines that brilliantly combine the richness of their terroir with remarkable elegance.
The vineyard
The vineyard covers 70 hectares in a single block atop the magnificent Grand Poujeaux gravel mounds, within the Moulis appellation. With an average age of 30 years and planted at high density, the vines thrive on soils made up of deep quaternary gravel. This exceptional terroir, which ensures optimal natural drainage, is managed with rigorous, attentive care to encourage the purest possible expression of the fruit.
The vintage
A particularly favourable year in Bordeaux, 2000 is recognised as a vintage of very high quality. Climatic conditions allowed for optimal phenolic ripeness, particularly on the gravel terroirs, which favoured the perfect development of the berries.
Winemaking and ageing
The grapes are hand-harvested into small crates. A double sorting process, both manual and optical, ensures a rigorous selection of grapes. Château Poujeaux 2000 is vinified using whole berries with gentle extraction to preserve the finesse of the aromas. The wine is then aged for 12 months in barrels, 30% of which are new oak.
Grape varieties
Cabernet Sauvignon (50%), Merlot (40%), Cabernet Franc (5%) and Petit Verdot (5%).

