Tasting Notes
Vinous 93
The 2022 Poujeaux has a perfumed and delineated bouquet: copious black cherries and blueberry fruit, hints of pressed iris and violets. This blossoms in the glass. The palate is medium-bodied, very well balanced, impressive focus with fine-grain black fruit. This builds in the mouth. The 2022 Poujeaux certainly repays patience in terms of waiting for the sample to cohere in the glass. Ultimately, everything seems succinctly controlled and, who knows, it may well surpass a delicious magnum of 1953 tasted the previous evening. Tasted three times with consistent notes.
Anticipated maturity: 2030-2065
The Wine Independent 87-89
Deep garnet-purple in color, the 2022 Poujeaux is a tad broody and closed to start off, offering notes of tar, burnt rubber, and damp soil, before revealing a core of cassis, Provence herbs, and plum preserves. The medium to full-bodied palate fills the mouth with savory and black fruit layers, supported by chewy tannins and just enough freshness, finishing with an herbal lift.
Anticipated maturity: 2027-2040
Robert Parker 88-90
The 2022 Poujeaux offers up aromas of cassis, plums, pencil shavings and sweet soil tones, followed by a medium to full-bodied, deep and concentrated palate that opens with a velvety attack, segueing into a firmer, more austere mid-palate and finish that depress my score. If this rounds out with élevage, my review will prove conservative.
James Suckling 94-95
A medium-bodied red with crunchy fruit and tight tannin structure. Juicy acidity coming through. Chewy and solid at the end. Closed and pretty tannins.
Jane Anson 94
High expectations for this estate in 2022, and it delivers by keeping a foot on the brake in the face of the high intensity potential of the vintage. This is impressive, so much Left Bank character, full of slate and liqourice, easy to recommend with ageing potential. Transmits a real joy among the tannins, and the ripe blackberry and cassis fruits have purpose and personality. Harvest September 15 to 30. First time to bring the temperature down to 24C during fermentation, still with natural yeast. Estate manager Christophe Labenne. 33% new oak, 3.85ph. 33% new oak.
Anticipated maturity: 2028-2042
