| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 2016 |
| Country | France |
| Type of Appellation | AOC |
| Region | Bordeaux |
| Appellation | Bordeaux |
| Estate | Ch Puygueraud Cotes de Francs 2016 |
| Current phase |
Decline
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2025 | £12.60 |
|---|
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|
Youth
2016 - 2018
|
Maturity
2019 - 2021
|
Peak
2022 - 2025
|
Decline
2026 - 2030+
|
| Grape variety | Percentage |
|---|---|
| Merlot | 80 % |
| Cabernet Franc | 15 % |
| Malbec | 5 % |
Château Puygueraud Côtes de Francs 2016 is a classic Bordeaux red crafted predominantly from Merlot, often complemented by Cabernet Franc and a touch of Malbec, reflecting the typical blend of this appellation. The 2016 vintage experienced a growing season marked by a wet spring that gave way to a splendidly dry and sunny summer, allowing the grapes to ripen fully with excellent structure and concentration. Grown on limestone and clay soils characteristic of the Francs Côtes de Bordeaux, the wine benefits from the terroir’s ability to impart both aromatic freshness and an underlying minerality. Vinification is meticulous, focusing on gentle extraction to emphasise the fruit purity and supple tannic structure, followed by maturation in French oak barrels, which adds finesse and complexity.
The Francs Côtes de Bordeaux is an often-overlooked gem situated on the eastern fringe of the broader Bordeaux region. The area is marked by rolling hills and cooler microclimates than some famous neighbours, which contribute to the expressive freshness and balance in the wines. Historically, this subregion enjoys a winemaking tradition that dates back centuries, yet it continues to evolve, exemplifying the growing reputation of Bordeaux's satellite appellations for value-driven, expressive reds.
Given its structure and vibrant fruit profile, Château Puygueraud 2016 pairs beautifully with dishes such as roast lamb with garlic and rosemary, classic entrecôte bordelaise, or duck breast with a red wine sauce. The wine’s gentle spiciness and supple tannins also suit mushroom risotto or an aged hard cheese like Comté. For a regional touch, consider serving it with a Bordelaise favourite like confit de canard.
To enjoy this wine at its best, decant it an hour before serving to let it open up. Serve at a temperature of 16-18°C to fully appreciate its aromatic complexity and silky mouthfeel. This is a wine ready to drink now, though it can reward a few more years of cellaring for those who appreciate evolved tertiary notes.
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