Moulis-en-Médoc, Château Branas Grand Poujeaux 2020
Decanter 93 (2026); Jane Anson 93 (2026); Neal Martin 92 (2026)
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Why this wine
Seventeen hectares on the Grand Poujeaux gravel terrace, the same vein that starts at Mouton Rothschild and ends in Margaux, with Hubert de Boüard of Angélus advising since 2012. Organically farmed, picked by hand and aged 16 months in French oak, 60% of it new. Moulis is the Médoc appellation that classed-growth buyers overlook, and 2020 was an outstanding year for it.
At a glance
- Grape
- Merlot 60%, Cabernet Sauvignon 35%, Petit Verdot 5%
- Region
- Bordeaux, France
- Alcohol
- 14.50%
- Body
- Full
- Acidity
- Medium
- Tannins
- Medium
- Sweetness
- Dry
- Drink
- Medium (5-10 yrs)
- Pairs with
- Red Meat, Poultry & Pork, Cheese
How it tastes
Focused blackberry fruit with a light touch of spice and a tinge of espresso over the ripe fruit. Fresh and impeccably balanced, full-bodied, with fine, tightly drawn tannins holding the finish. Merlot 60%, Cabernet Sauvignon 35%, Petit Verdot 5%.
The producer
With 17 hectares of vines, Branas Grand Poujeaux is one of the smallest estates in Moulis-en-Médoc, a narrow ribbon of an appellation running seven kilometres between Margaux to the south and Saint-Julien and Pauillac to the north. Justin Onclin bought the run-down property in 2002, and since 2012 has worked with Hubert de Boüard of Château Angélus as consultant, systematically replanting the vineyards and installing a gravity-fed cellar. The 25 parcels sit on the Grand Poujeaux plateau, an ancient gravel terrace that begins in the vineyard of Mouton Rothschild and runs south into Margaux; they are farmed organically, certified HVE Level 3, and planted at very high density so roots drive deep for mineral complexity. The grapes are picked entirely by hand into small crates, double sorted, then fermented parcel by parcel at 26°C with indigenous yeast, some bunches whole, with gentle pumping over. Maturation lasted 16 months in 225-litre French oak barriques, 60% of them new. 2020 was warm and dry with cool nights, and harvest began on 14 September.
Food and drinking
Serve at 16–18°C. Good with roast beef, lamb, game birds, beef casserole and hard cheeses. Drinking now and over the next ten to twenty years; decant an hour ahead. Sealed with a natural cork. Suitable for vegetarians and vegans.