Chateau Preuillac Cru Bourgeois, Medoc

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Château Preuillac
Grape Varieties
Optimum Drinking
Within 10 years
Wine Style
Elegant and supple red
Alcohol by Volume
Natural Cork
Style / Colour

A fine, elegant wine with plump berried fruits and delicate hints of oak spice, smooth and silky on the palate.

Producer's Note

Château Preuillac is an imposing château which dates back to 1869 and is located in the heart of the Médoc, 10 kilometres to the north of Saint Estèphe. Preuillac received well-deserved recognition when it was immediately included in the 1932 Crus Bourgeois classification. Formerly owned by the Mau family, the château has recently been renovated to exacting standards by its new owners including new conical fermenters. The vineyard was planted in the 1970s and covers 30 hectares of sustainably farmed vines, which winemaker Nathalie Billard skilfully translates into a classic, elegant expression of the Médoc.


2015 has been hailed as an excellent vintage in Bordeaux. Generous flowering took place followed by a hot, dry early summer. August was slightly cooler and damper, followed by good weather in September enabling the grapes to reach full maturity. The wines have power and precision, particularly from the right bank appellations and many outstanding wines have been made from lesser appellations.


Château Preuillac is located in the heart of the Médoc. The vineyard covers 30 hectares on a single site. The soils vary with 50% of the vineyard being clay, limestone and gravel soils; 25% gravel soils and 25% sandy-gravel. The average age of the vines is 40 years. The vineyard is managed according to the principles of ‘la lute raisonnée’, or sustainable viticulture. The soils are cultivated in order to limit the use of herbicides; and sprayings are only used when absolutely necessary. Much of the work in the vineyard is done by hand, such as green harvesting and de-budding in order to optimise the quality of the harvest.


The grapes were carefully de-stemmed and fermented in thermo-regulated wooden tanks. Fermentation started off at cool temperatures and lasted between eight to 10 days, during which the wine was oxygenated by daily pumping over and rack and returns. The temperature was increased during vinification finishing at 28°C. 70% of the wine was matured in French oak barrels, from different cooperages, for a period of 12 months. Part malolactic fermentation took place in the barrels.

Tasting Note

A fine, elegant wine with plump red berried fruit and delicate hints of oak spice. Smooth and supple on the palate, with fine tannins and a long, persistent finish.

Serving Suggestion

Grilled red meats; game dishes or braised lentils.


Merlot 70%, Cabernet Franc 25%, Cabernet Sauvignon 4%, Petit Verdot 1%



The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage

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