The Poujeaux vineyard's origins can be traced back to the 16th century. The property was then known as La Salle de Poujeaux and was attached to the current Château Latour. During the 19th century, Château Poujeaux belonged to the Castaing family, until it was split into three in 1880 following the settlement of the estate. One of the heirs, Philippe Castaing, sold his share to François Theil in 1921. Theil's son Jean then reassembled all three plots to recreate the original property in 1957. In 2008, Château Poujeaux was purchased by Philippe Cuvelier (the owner of Clos Fourtet on the right bank).
A single 68-hectare block of vines, the vineyard is admirably located on the gravelly hilltops traditionally suited to the growing the classic Bordeaux grape varieties: Cabernet Sauvignon for strength, Merlot for roundness, Cabernet Franc for finesse and Petit Verdot for elegance. This harmonious blend, after being aged in oak barrels, a third of which are renewed every year, results in a wine that presents a perfect combination of concentration, richness… and a harmony that was greatly appreciated by President Georges Pompidou, a great fan of Château Poujeaux: the journalist Philippe Couderc reported in 1972 that the president (…) displays a sound appetite and an appreciation of gastronomy. However, there are no premier crus in his cellar. His preference is for Château Poujeaux, a Médoc in the Moulis appellation, ranked as a cru bourgeois. It is a powerful, earthy red wine, with plenty of chewy substance. Full-bodied and robust, it also possesses exceptional finesse. Qualities that, with all due respect, should appeal to a man from Cajac

Château Poujeaux is a fruity wine, bursting with aromas of ripe grapes and black fruit (blackcurrant). On the palate, it reveals a certain power and density and, since Château Poujeaux was taken over by the Cluvelier family, the wines have undeniably gained in finesse. Cabernet Sauvignon makes up the majority of the blend, complemented by Merlot and Petit Verdot. These grape varieties draw their nobility from the deep gravelly soils typical of the region and of this ‘confidential’ Moulis-en-Médoc appellation. Cultivated with the utmost care, the grapes are then meticulously sorted before vinification. This involves fermenting whole berries in stainless steel, wood and concrete vats. Temperature is strictly monitored to preserve the freshness of the fruit. Extractions are achieved through pump overs and vatting lasts around twenty days. Lastly, the wine is matured in wood for a year. The proportion of new oak accounts for around 30%. The rest consists of used barrels having contained one or two wines.
On tasting, the wine displays a fairly deep garnet-red colour enhanced by violet tints. An intensely fragrant bouquet emerges, brimming with notes of violets, blackcurrants, tobacco and flintstone. As for the mouth, it captivates us with its velvety tannins, exquisite mineral structure, elegance, and, notably, its impressive persistence.