Tasting Notes Nose: Dark chocolate fudge with cinnamon and pepper...
This wine is amazing, with aromas of fresh dark fruit, such as...
Vibrant and intense fresh ripe fruit aromas. Soft, juicy, succulent and...
A lovely balance between richness and finesse. A rich body softened by...
The nose is full of aromas of dark fruits, hints of strawberry,...
|When to Drink||Now|
|Producer||Château Branas Grand Poujeaux|
|Grapes||Bordeaux-Style Red Blend|
|Volume||75cl (Full Bottle)|
The modern age for Chateau Branas Grand-Poujeaux starts in 2002, when Justin Onclin purchased the estate from Jacques Pourquery, who had owned the vineyard since he bought it in back in 1963. Chateau Branas Grand-Poujeaux shares the name of Poujeaux with 6 other chateaux placed in the appellation of Moulis . The chateaux all use a similar name, due to their location in the area not far from the Grand Poujeaux vineyard.
In 2006, one of the first decisions made by Justin Onclin was to replace Michel Rolland with the team of Stephane Derenoncourt . After completing his purchase of the estate, Justin Onclin completed a major renovation and modernization of the wine making facilities and the cellars. Today they are a modern, completely gravity based cellar. In the Right Bank , Justin Onclin also owns Chateau Villemaurine in the St. Emilion appellation.
With 12 hectares of vines, the Left Bank vineyard of Chateau Branas Grand Poujeaux is perhaps one of the smaller estates in Moulis. The vineyard has a terroir of gravel with clay soils. The vineyard is planted to 50% Merlot , 45% Cabernet Sauvignon and 5% Petit Verdot . The vineyard is planted to a vine density of 7,000 vines per hectare. On average, the vines are about 25 years of age, give or take. Branas Grand-Poujeaux has good neighbors, they are situated close to both Chateau Chasse Spleen and Chateau Poujeaux.
To produce the wine of Chateau Branas Grand Poujeaux, the grapes are whole berry fermented. This is to retard oxygenation of the grapes and to retain as much freshness as possible. Vinification takes place in a combination of large, conical shaped oak vats an stainless steel tanks. The fermentation vats are divided as followed. There are six, 60 liter, large oak vats and one, 30 liter oak vat. In addition, there are three, 30 liter, temperature controlled, stainless steel tanks. Malolactic fermentation takes place in barrel. The wines are aged in 80% new, French oak barrels for close to 18 months before bottling.
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