Château Branas Grand Poujeaux 2017

Tasting characteristics and advice for Château Branas Grand Poujeaux 2017

Tasting

Color

The wine displays a deep garnet-ruby hue with purple highlights, reflecting both its concentration and youthful character.

Nose

The nose opens with intense aromas of black fruit, notably blackcurrant and blackberry, accompanied by notes of candied red berries. Nuances of dried herbs and cedar add complexity, while subtle touches of toast and licorice complete the bouquet.

Palate

The attack is fresh and lively. The palate reveals a silky texture carried by remarkably fine, smooth tannins. The elegant tannic structure is accompanied by aromas of vanilla, violet and spices that broaden the aromatic range. The persistent, refreshing finish maintains a beautiful fruity expression through to the very end.

Food and wine pairings

This wine is an ideal match for grilled or roasted red meats, lamb and game such as venison. It also pairs very well with firm-fleshed poultry like duck, as well as with aged hard cheeses. Dishes featuring Moroccan spices, notably vegetable tagines, also make a harmonious pairing.

Serving and cellaring

Château Branas Grand Poujeaux 2017 is best enjoyed at a temperature of 17-18°C. Opening it 20 to 30 minutes before serving allows the wine to fully express itself. This vintage can be enjoyed now but will continue to evolve until around 2035.

An elegant, well-balanced Moulis-en-Médoc from the Grand Poujeaux plateau

The estate

Established in 2002 with its acquisition by Justin Onclin, Château Branas Grand Poujeaux has emerged as a rising reference in Bordeaux, in Moulis-en-Médoc. Expanding from 5 ha to over 17 hectares, the vineyard lies on the Grand Poujeaux plateau, on Garonne gravels, between Châteaux Chasse-Spleen and Poujeaux. Justin Onclin remains the main owner, joined since 2020 by two Dutch investors. Parcel-by-parcel management, modern winemaking and 16 to 18 months of aging underpin a remarkable consistency.

The vineyard

The vineyard of Château Branas Grand Poujeaux benefits from a privileged location on the Grand Poujeaux plateau, one of the most renowned terroirs of the Moulis appellation. The soils are composed of Günz Garonne gravels over a limestone subsoil, providing exceptional drainage and ideal conditions for ripening the grapes. The estate is divided into 12 distinct parcels, each receiving particular attention tailored to its specific characteristics. Certified High Environmental Value (HVE) level 3 since 2018, the vineyard is managed according to environmentally friendly practices, with hand harvesting and rigorous double sorting of the grapes.

The vintage

The 2017 vintage in Bordeaux began with a mild winter followed by an early spring, encouraging early budbreak. April saw exceptionally high temperatures, accelerating the growing cycle, although late frosts affected certain areas of the Bordeaux vineyard. Summer was marked by pronounced drought in July and August, with moderate rather than scorching temperatures. The first weeks of September brought rainfall and cloud cover, before the return of favorable anticyclonic conditions from mid-September. Harvest at Château Branas Grand Poujeaux took place between September 28 and October 9, allowing grapes to be picked at optimal ripeness. This vintage stands out for its aromatic finesse, silky tannins and beautiful freshness.

Winemaking and aging

The winemaking of Château Branas Grand Poujeaux 2017 follows a parcel-by-parcel approach, with each lot vinified separately in wooden vats or temperature-controlled stainless-steel tanks. Transfers are carried out by gravity to preserve berry integrity and the finesse of the tannins. Extraction is gentle to achieve even tannins and reveal the finesse of the terroir. After double manual sorting, the grapes undergo alcoholic fermentation followed by malolactic fermentation in barrels. Aging takes place over 16 to 18 months in French oak barrels, including 50% new 225-liter barrels and 50% second-fill barrels. Around 10% of the production is aged in 750-liter amphorae, bringing additional aromatic complexity.

Grape varieties

Merlot (50%)
Cabernet Sauvignon (45%)
Petit Verdot (5%)