Château Preuillac


Jean-François MAU et Cees DIRKZWAGER 

Production area - Type of soil

Lesparre Médoc - Gravel with a subsoil that is 50% sand-gravel and 50% clay-limestone 

Appellation d'origine contrôlée 


Average age and surface area of the vineyard

40 years - 30 hectares 

Grape varieties 

57% Merlot, 40% Cabernet Sauvignon, 3% Cabernet Franc 

Plantation density

6900 vines/hectare

Vinegrowing techniques

Debudding, thinning, removal of base buds. Traditional ploughing. Sustainable pest management. Natural draining of the soil. 


Manual harvest Maturity monitoring for peak harvest Sorting table in the vineyard 

Winemaking - maturing

Temperature-controlled wooden vats, plot-by-plot vinification Pumped over around 3 times daily, release at 1020 Post-fermentation maceration of between 1 and 3 weeks at 27-30°C. Separation of 1st and 2nd pressings Matured over fine lees in French oak barrels (1/3 new barrels) for 12 months in a temperature-controlled barrel room. 

Tasting notes

Velvety purple robe, dark and resplendent. Elegant and profound, with notes of wild cherry, kirsch, violet and blackberry preserve. Aeration reveals delicate hints of smokiness and toasted bread. With great balance and structure, the palate reveals tannins which are full-bodied yet silky-smooth. Dark ripe cherry, cocoa bean and liquorice flavours form an elegant frame, building to a finish which is powerful, complex and hints at great potential for the future. 

Serving suggestions

Perfect with a side of beef, a rack of lamb or a roast wood pigeon stuffed with grapes.

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