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Wine Puisseguin-Saint-Émilion
Satellite of the very famous AOC Saint-Emilion, the Puisseguin-Saint-Emilion appellation produces only red wines which have a good aptitude for ageing. Merlot is the majority grape variety of the appellation, and gives the wines their character. Read more on Puisseguin-Saint-Émilion
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Appellation Puisseguin-Saint-Émilion
The Puisseguin-Saint-Emilion AOC, the most easterly of the great Saint-Emilionnais
Puisseguin-Saint-Emilion is located in the Libournais region, in the commune of Puisseguin. An appellation of 750 hectares, it is characterised by small holdings, which produce famous wines.
The origin of the name Puisseguin can be found in the word puy, meaning mountain, and Seguin, who was a lieutenant of Charlemagne. Vines were cultivated in the region as early as the Middle Ages, but their reputation was made in part by Pierre Combret de La Nauze, who organised the vineyards and selected the grape varieties. The quality of the region's wines was recognised around the 18th century.
The merlot is the main grape variety of the appellation, although it is very often blended with cabernet franc or cabernet-sauvignon. The vines benefit from a temperate oceanic climate. On the other hand, the soils are generally more difficult to farm than in the rest of the region, as there is a stony subsoil, is very chalky soils.
Puisseguin-Saint-Emilion red wine tasting
The red wines of the appellation have an intense ruby colour, which announces the power and complexity of the wine.
The nose is complex and quickly identifies the presence of Merlot. There are scents of ripe red fruit, with strawberry, cherry and blackcurrant, accompanied by plum and dried fig. It is also characterised by notes of core, mint, liquorice and undergrowth. Barrel ageing brings hints of vanilla. Surprisingly, coconut flavours are sometimes detected.
On the palate, the wine is fleshy, mellow, oaky. At times one finds the cooked or candied fruits that the nose diffused. The tannins are powerful and long.
Puisseguin-Saint-Emilion can be enjoyed with red meat, particularly duck confit, or white meat, it will indeed form a fine match with pork loin. It can also be served with pan-fried mushrooms, and with cheeses, choose Brie or Camembert.
Bordeaux appellations
Côtes-de-Bordeaux-Saint-Macaire
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