Chateau Branas Grand Poujeaux 2008

Tasting Note Chateau Branas Grand Poujeaux 2008

Aromas of blackberry and prunes are evident, with a stony texture and graphite-like edge, behind which a subtle hint of dark chocolate lingers. On the palate, it displays a medium- to full-bodied profile, with Merlot filling the mid-palate and Cabernet Sauvignon providing firm support to the finish. The tannins are soft and smooth, showcasing a traditional Moulis style characterized by tannins shaped by a cool growing season. The finish is silky smooth with a long, lingering aftertaste.

Grape Varieties

The vineyard consists of 50% Merlot, 45% Cabernet Sauvignon, 5% Petit Verdot.

There are no records for the blend of the 2008.

Cellaring Potential

Best enjoyed by 2030. The tannins from Cabernet still linger on the finish. Serve at 16-18°C.

About Chateau Branas Grand Poujeaux

The 17-hectare property is divided into 12 individual plots, each with its own unique soil, grape variety, and vine age. This is how Château Branas Grand Poujeaux cultivates its land on the Grand Poujeaux gravel plateau, which lies at the easternmost edge of Moulis-en-Médoc and is closest to the Gironde estuary. The areas immediately adjacent to this one are the better-known Châteaux Poujeaux and Chasse-Spleen. Beneath the deep Garonne gravel layer lies the Saint-Estèphe limestone layer, which is the same subsoil found in Pauillac and Margaux. Thanks to the low fertility and well-drained soil, the grapevine roots extend deep into the ground. The blend consists of 50% Merlot, 45% Cabernet Sauvignon, and 5% Petit Verdot, offering a more balanced composition than the Cabernet-heavy wines from the communes further north. Since 2018, this vineyard has maintained III certification, which is classified as Haute Valeur Environnementale, the highest level of France's environmental agriculture system, covering biodiversity, plant protection, fertilizer, and water management.

Terroir & Climate

The deep Garonne gravel layer from the Gunz period rests atop the Saint-Estèphe calcareous sedimentary layer, which is the same subsoil found beneath the first growth terroirs of Pauillac and Margaux. Because the gravel is well-drained, the roots penetrate the layer and extend downward in search of water. Across the 17 hectares at the eastern end of Moulis-en-Médoc, closest to the Gironde, this stress is precisely what gives this wine its mineral character and robust structure.

Winemaking

The 12 plots are each cultivated and harvested separately before being blended. They are then aged in oak barrels. It is the process of combining these small plots, rather than bottling a single block, that gives rise to the multi-layered flavors experienced in the glass.

Food Pairing

The firm tannins and mineral core call for contrasting elements of fat and saltiness. Recommended pairings:

• Entrecôte, grilled over vine cuttings, served with shallots and bone marrow sauce
• Roast: Leg of lamb with garlic, a classic pairing to enjoy with Médoc
• Duck: Confit, where the fat softens the astringency of Cabernet
• Aged Comté or a hard Cheddar: Umami flavors that contrast with the tannins