Learn everything about Chateau Preuillac Medoc, with wine tasting notes and wine with food pairing tips. Learn the best vintages, a history of the property, information on vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Preuillac History, Overview
The history of Chateau Preuillac begins in the early 1800’s. The vineyard was fully established by 1869. However, the modern era of Chateau Preuillac is actually quite recent. While the estate has been producing wine for more than 200 years, the chateau was only built in about 1975 by the Bouet family, who were the owners of the estate at the time.
When the Bouet family purchased Chateau Preuillac in 1969, it was in quite a dilapidated shape. Not only did they build a new chateau, they also renovated the vineyards and wine making facilities before selling the property in 1998.
The vineyard was sold to a partnership headed by the Mau family, (who also own a large negociant company as well as Chateau Brown in Pessac Leognan) and the Dirkzwager family. The Dirkzwager family are well known for their Dutch distilleries.
Even though the estate was renovated only 20 years earlier, Chateau Preuillac was again updated in the vineyards and winemaking facilities after the new owners took control of the Left Bank estate.
In late 2014, it was announced that Chateau Preuillac was sold to an investment group, headed by the Chinese investor Gen-Xiong Li, who agreed to retain the previous owner, Jonathan Mau as a consultant for at least one year.
Chateau Preuillac Vineyards, Terroir, Grapes, Winemaking
Chateau Preuillac occupies 42 hectares of land with 26 hectares under vine. The vineyard is planted to 53% Merlot, 45% Cabernet Sauvignon and the remaining 2% is planted to Cabernet Franc. The vineyards of Chateau Preuillac are located in the cooler climate area of the northern Medoc, above the St. Estephe appellation, not too far from Chateau Potensac.
The terroir of Chateau Preuillac is a mix of gravel, sand, clay and limestone soils. On average the vines are 35 years of age.
The wine of Chateau Preuillac is whole berry fermented in large, 180 hectoliter wood vats. Malolactic fermentation takes place in a combination of wood vat and 15% French, oak barrels. The wine is aged on its lees in 33% new, French oak barrels for an average of 12 months prior to bottling. The average annual production of Chateau Preuillac is 8,000 cases per year. There is a second wine, Le Preuil.
There is also a limited production, high end cuvee of Chateau Preuillac, Emotion de Chateau Preuillac, which is produced from a specific, vineyard parcel selection. The wine undergoes malolactic fermentation in 100% new, French oak barrels and is aged in 100% new, French oak barrels.
Emotion de Chateau Preuillac is only made in the best vintages. So far the wine has only been produced in 2003, 2005, 2009 and 2010. The production is quite small. In fact, the production averages between a scant 100 to at most, 200 cases of wine. Stephane Derenoncourt is the consultant.
When to Drink Chateau Preuillac, Anticipated Maturity, Decanting Time
Chateau Preuillac can decanted for an average of 1 hour, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Preuillac is usually better with at least 2-4 years of bottle age.
Of course that can vary slightly, depending on the vintage character. Chateau Preuillac offers its best drinking and should reach peak maturity between 3-9 years of age after the vintage.
Serving and Decanting Chateau Preuillac with Wine, Food, Pairing Tips
Chateau Preuillac is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. The wine of Chateau Preuillac is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes.
Chateau Preuillac is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.
Château Preuillac Wine Tasting Notes
8 Vintages 15,213 Views Sort by Vintage-Rating
|2018||Château Preuillac (Médoc)|
The red fruits here, pair perfectly with the earth cigar box and leafy accents. Medium bodied, forward and with espresso and dark red fruits in the finish, you can enjoy this early, or give it a few years to develop. 88-90 Pts
1,159 Views Tasted Apr 19, 2019
|2016||Château Preuillac (Médoc)|
Ripe, round, lush and forward, with a fruit filled concentrated character that allows the tobacco and cigar box accents to come through.
910 Views Tasted Sep 21, 2019
Forward, easy-drinking, earthy, dark fruits and spice with medium body and close to achieving round textures.
1,675 Views Tasted Apr 29, 2017
|2015||Château Preuillac (Médoc)|
Medium bodied with an earthy herbal and red berry character this is best suited for early drinking 83 - 85 Pts
1,363 Views Tasted Apr 26, 2016
|2014||Château Preuillac (Médoc)|
Forward, early drinker with light, crisp, red berries, herbs and earth in its profile.
1,220 Views Tasted Jun 23, 2017
|2013||Château Preuillac (Médoc)|
Tobacco, earth and blackberry in character, the wine is perfect for restaurants and uncomplicated drinking. 83-85 Pts
1,798 Views Tasted Apr 23, 2014
|2012||Château Preuillac (Médoc)|
Medium bodied, with licorice, coffee and cherry sensations, this will be at its best in its youth. 85-87 Pts
1,764 Views Tasted Apr 23, 2013
|2010||Château Preuillac (Médoc)|
Another solid example of a Bordeaux value wine. Produced with help with Stephane Derenoncourt, this forward styled, plush wine offers black cherries, licorice and the right amount of oak with polished tannins. This ready to drink wine was made from a blend of 53% Merlot, 45% Cabernet Sauvignon and 2% Cabernet Franc.
2,979 Views Tasted Jul 22, 2013
|2009||Château Preuillac (Médoc)|
Forward, open, supple, modern in style, this Merlot dominated Bordeaux value wine delivers ripe, sweet fruits, round tannins, licorice, coffee bean and a supple textured, easy to drink finish. I'd drink this on the young side.
2,345 Views Tasted Nov 27, 2013