Mike Ancuta

9.2

Carignan with the rest of the field blend of Zin, Alicante Bouschet, and Palomino from 130 yr old vines. Sandy soil- rootstock is original. Wild raspberry, floor, forest floor, little spritz to it. This was delicious. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.0

On the nose; leaner, ripe fruits of; dark cherries, cherries, plum, blueberries, raspberries, lightly spiced plums, light vanilla, whiff of herbal notes, light dark turned earth and perfume purple florals.

On the palate; dark cherries, cherries, strawberries, floral blueberries, plum, herbal notes, light soft spice, dark rich soils, grainy and powdery minerals. Good round waterfall acidity with a well balanced, polished, elegant finish.

Photos of; landscaping around the property, second year planted Pinot Noir vines (had to replant as pests ate the rootstock) and a retaining wall with a waterfall type pond character. — 8 years ago

Emma Bleasel

9.5

So delicious tasted at rootstock vintage 2015 — 8 years ago

Isaac Pirolo

9.0

Jenny Wagner Clark, the daughter of Chuck Wagner, of Caymus, crafts both Merlot and Sauvignon Blanc under the Emmolo label. Her mother's maiden name is Emmolo. The Emmolos have a long history in Napa Valley with Jenny’s great-grandfather, Salvatore Emmolo, starting the family’s grapevine rootstock nursery in St. Helena in 1923. Her grandfather, Frank Emmolo, not only managed the nursery, but also grew Sauvignon Blanc and Merlot on their family property. The 2015 Emmolo Sauvignon Blanc is straightforward, but such an elegant illustration of Sauvignon Blanc. White peach, d'Anjou pear, and pink grapefruit are set against a backdrop of wet stone. In keeping with this style, the wine shies away from the typically piercing acidity of Sauvignon Blanc, opting for a more genteel approach, which definitely sets this apart from its peers. — 8 years ago

Ned Gray Creed

9.3

This is the Conde 'Conde' bottling, the wine from the vines that are own rootstock, planted in 1874. Darker overall notes, licorice, amazing complexity. That's a thinker. — 8 years ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.0

I'm giving it a 9 because #Bobal is a difficult grape and this wine is elegant and well balanced. It's logical that others have said tannic because the grape itself is very thick skinned and tannic and this wine uses some #wholecluster and the combination produces a medium- chewy tannin to the finish of this wine. P F stands for Pie Franco which means original pre philoxera rootstock. Nice wine. For me it's more reminiscent of a Croze Hermitage than a Malbec. — 10 years ago

Jonas Mendoza

9.1

Pinot Noir grafted on Cabernet Sauvignon rootstock. Meaty, but very polished, with a solid core of pomegranate and black cherry fruit. Fewer than 2,000 bottles produced. — 10 years ago

John H Duncan

9.3

2012. Singing! Rootstock distributes. — 10 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

First, let me say the 07 Bordeaux vintage was largely frowned upon by professional critics. When I tasted it upon release, I had some doubts. However, I have said many times, in all difficult vintages anywhere, there are still producers that made good wine. Especially, if you give them time to evolve in bottle. This 07 has blossomed with 10 years in bottle and an absolutely perfect steak wine.

The nose reveals; smoldering ambers, dry crushed rocks, limestone minerals, ripe blackberries, black cherries, black raspberries, baked strawberries, black plum, floral blueberries, dark fruit liqueur, leather, cedar to saddle-wood, dark rich soils, stones, anise, graphite, old cigar with ash, hints of mushroom, steeped tea, fresh & withering red & dark floral bouquet.

The body is beautiful with; rich, round, velvety, smooth, tarry tannins. This 07 Poujeaux is in top form with plenty of life left ahead...another 7-10years easily. The structure, tension, length and balance are nicely knitted together. It glides effortlessly over the palate. A combination of dark currants & cassis. Ripe blackberries, black cherries, black raspberries, bright cherries, baked strawberries, black plum, floral blueberries, dark fruit liqueur, dark chocolate, mocha bar, vanilla, clove, dark spice, leather, cedar to saddle-wood, dark rich soils, stones, smoldering ambers, dry crushed rocks, dry clay, limestone minerals, dry brush, anise, graphite, old cigar with ash, touch of pepper, hints of mushroom, steeped tea, beautifully, fragrant, violets, lavender, fresh & withering red & dark floral bouquet. The acidity is nicely balanced in the wine. The finish without the steak shows dusty, grainy tannins, good balance in fruit & earth, elegant, ripe fruit and persistent on the palate.

Photos of, the unassuming Chateau Poujeaux by Bordeaux standards, the rootstock & soil structure of the Poujeaux terroir, Cellar with concrete tanks & large oak vats and a wide shot of the Estate.

Producer history and notes...Chateau Poujeaux’s history can be traced back to the 16th Century. At that time, the owner of Chateau Latour, Gaston De L’Isle, owned the estate. Over the centuries, Chateau Poujeaux, like numerous Bordeaux estates has been the property of a multitude of owners.

In fact, the owner of Chateau Beychevelle Marquis François Etienne de Brassier was one of owners. Over the centuries, Chateau Poujeaux was bought, sold, split up and divided. It was not until 1921, when the Theil family became the owners of the property that all the previously divided sections were brought back together again.

The modern era for Chateau Poujeaux began more recently. It started in 2008, when Jean Theil sold Chateau Poujeaux to the Cuvelier family, who were already owners of Clos Fourtet in St. Emilion. Once the Cuvelier family purchased, Mathieu Cuvelier took charge and things changed for the better.

The winemaking facilities were modernized and the farming technique used in the vineyards of Chateau Poujeaux were also changed.

They reduced yields and began picking later, giving them riper fruit. They also moved to an organic vineyard management approach and are looking at biodynamic farming as well. All of this work in the vineyards have helped push the wine quality of the estate. You only need to open and taste some their newer vintages. You’ll notice the improvement in fruit quality and the winemaking practices.

The 68 hectare Moulis vineyard of Chateau Poujeaux is planted to 50% Cabernet Sauvignon, 40% Merlot, 5% Cabernet Franc and 5% Petit Verdot. The terroir is gravel based soils, typical of the area as show in the above photo. The average age of the vines is close to 35 years, although some vines are older.

The debut vintage under the Cuvelier family was the 2008. At Chateau Poujeaux, they are practicing serious vineyard management with the help of Stéphane Derenoncourt, who works with numerous Bordeaux Winemakers on both banks, including the Cuvelier’s property in St. Emilion, Clos Fourtet.

Chateau Poujeaux, fruit is whole berry fermented in a combination of small stainless steel vats, oak barrels and cement tanks with a 25-day cuvaison. Chateau Poujeaux is aged in about 40% new, French oak barrels for an average of 12 months. On average, Chateau Poujeaux produces close to 25,000 cases per year. — 7 years ago

Matt Sterr

9.4

Latour rootstock. — 8 years ago

Jay Svoboda

9.2

I'll save you some reading; I am a homer when it comes to this winery, so if you want to disregard my review I understand. But this winery is doing it right. And they've planted ungrafted Margaux rootstock. I won't lecture, but that's kind of a unique deal. The wine itself is ridiculously lively for a wine nine years old. Sumptuous dark fruits, black earth and hints of tobacco, mint and decaying violets (in a good way) greet the nose. The palette is both refined and fresh. Silky, silty tannins blend with stewed and tart fruit, along with a solid backbone of earth. It's going to be a challenge, but you really should try and get a bottle from this winery. — 9 years ago

John Needham CSW

10

Such an oddity, this wine is really special. The youngest vines that go into this wine are 60 years old and the oldest are 160. They are in their original rootstock too. So dense and and complex, I decanted it for 6 hours and still needed time to open. This wine will last a long time, but still is amazing now! If you know someone with a bottle, be around when they open it. — 10 years ago

Louis Schofield

Sommelier/Wine Merchant East End Cellars

9.7

Ripe and intense fruit but amazing layers of complex spice. From the first plot to be re-planted with American rootstock in 1893.
A third each, Grenache, Mourvèdre, Syrah — 10 years ago

Konrad Ziegler

9.1

At Rootstock & Vine in Woodstock — 7 years ago

Konrad Ziegler

9.0

Petrol-y in that way great old Rieslings are. At Rootstock in Woodstock. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

On the nose, ripe, ruby, fruits of; mulberry, blackberries, black raspberries, black plum, plum, black cherries, blueberries & creamy raspberries. Vanilla, hints of sweet tarriness, black licorice, whiff of spice, soft understated limestone minerals & crushed rock powder, fruity black tea, hint of fresh herbaceousness, rich, black turned earth, fresh dark floral bouquet and fields of lavender & violets.

The body is rich, ripe & full. The tannins are a little sticky but well softened, round and a touch chewy. The structure, tension, length, balance, tension and balance are very close to perfect and harmonious. Fruits are; mulberry, huckleberry, blackberries, black raspberries, black plum, plum, black cherries & creamy raspberries. Vanilla, hints of sweet tarriness, black licorice, whiff of spice, soft understated limestone minerals & crushed rock powder, fruity black tea, hint of fresh herbaceousness, rich, black turned earth, fresh dark floral bouquet and fields of lavender & violets. The acidity is round and rains like a waterfall perfectly over the palate. The very long, ruby, rich, well balance lasts minutes and is absolutely heavenly. Gorgeous, elegant, stunning wine.

Photos of; the vertical tasting we attended of all Hendricks Cabernets; 04, 05, 09 & 12 at the time w/ one of our favorite paintings in the background, Charles Hendricks working in the cellar, very old rootstock from the Stag’s Leap Vineyard where the fruit to make this wine normally comes from and a wide shot of the Stag’s Leap Vineyard.

Producer notes and history...Hendricks Cabernet Sauvignon is consistently sourced from a few of Napa Valley’s finest vineyards. In those near perfect vintages, Charles only makes a small production wine of around 250-300 cases. Charles only produces it when he has exception fruit. He’s made Hendricks Cabernet in; 2004, 2005, 2009, 2012 & 2014. Notice he didn’t make Hendricks Cabernet in a great vintage year like 2013. He wasn’t happy enough with his fruit in 2013 to put his name on it. That says a lot and maybe all you need to know about his standard for quality. I do know what wine his 13 fruit made as I’ve had and it’s an unbelievable wine for far less money.

Charles also makes a fantastic Pinot Noir from the Santa Lucia Highlands that is really quite amazing. Especially, if you give it 5 or 6 years in bottle. All his wines are sold exclusively through the Hope & Grace tasting room in Yountville as he is also the Hope & Grace Winemaker.

Charles graduated in 1982 from UC Davis in viticulture. He was also able to tailor his own curriculum and was one of the earliest to integrate winemaking and viticulture course work. Having knowledge of both viticulture and enology forms the basis for his well-rounded winemaking.

Over the years Charles has worked in both Napa and Sonoma Counties, gaining hands on experience in all aspects of winemaking. He has a strong reputation for excellence. In his career, he’s been a consulting winemaker for many wineries; Viader, Barnett Vineyards, Paoletti Vineyards, Regusci Winery, James Cole, T-Vine and Tamayo family Vineyard.

I asked Charles, “how does he make wines that are amazingly good in their youth but will age effortlessly for 15-20 years?” His answer was simply this, “its not that hard, you just have to know the perfect time to harvest fruit.” I would agree with that to a degree. But, you also have to know how to gently guide fruit onto it’s path into the barrel and not get in the wine’s way or overwork the process. — 8 years ago

Collin Moody

9.3

At rootstock. Lovely. — 10 years ago

Collin Moody

9.0

Rootstock burger wine — 10 years ago

with Nelson

Anthony Lombardi

9.0

Not quite in a Jura AOC, but belongs in that section at the store. From a family who provides rootstock to famous producers (Isole e Olena, Rion). Serious full bodied Chard which could be BTG all over town. From Petit Monde who are importing some exciting wine. — 10 years ago

Lynne Elvers

10

This wine was perfect with my steak at Earls. — 10 years ago