Château Preuillac 2016

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Appellation | Médoc

Grape |64% Merlot, 30% Cabernet Sauvignon, 5% Cabernet Franc, 1% Petit Verdot

Ageing |12 months in French oak barrels (30% new barrels)

Tasting Notes | This offers a wealth of attractive, bright and approachable fruit aromas with a fine and juicy array of succulent berries and a long, juicy drive. A blend of 64% merlot, 30% cabernet sauvignon, 5% cabernet franc and 1% petit verdot. Try from 2021.

Pairing | We love this wine with pork sausages. Salty dishes combine well. Note the sausage dish created. Combines so well. 

Drinking | 2020 - 2028

Critic notes/awards | -James Suckling, 91/100pts 


In 1869, Edmond Addé, recognised by the France agricultural sector with a title of “Knight of the field”, succeeded Château Preuillac. From Merlot, Cabernet Sauvignon to Semillon and Muscat grapes, Edmond Addé works on the selection of premium grapes varieties and development of the vineyard. As of 1879, the winery has won a number of different medals and awards.

Château Preuillac earned well-deserved recognition in 1932 when it is included in the Crus Bourgeois classification created that year.

Château Preuillac which was already a 30 hectares estate, was taken over by Raymond Bouët, who initiated a major overhaul of the estate’s vineyards, construction of a winery and an underground cellar that go into service in 1975. The underground cellar covering 200m² hence became a unique structure in the Médoc appellation.

Construction was completed in 1980, adopting the 18th Century style.

The Mau and Dirkzwager families successfully bought over the estate in 1998.

Major renovation works were undertaken throughout the winery and the vineyard which led to a boost for Château Preuillac to shine and excel towards a further goal.

Current Owner: The Mau and Dirkzwager familie

Soils: 50% of the vineyard lays on clay-limestone and gravel, while one quarter is on excellent gravel soils and the remaining quarter is on sand-gravel.

FarmingThe vineyard is ploughed and cultivated in accordance with the principles of sustainable control: traps are installed throughout the vineyard to keep counts of insect pests and adapt treatments to just the right levels.

Leaf stripping is carried out on the eastern side of the rows in mid-August to optimise air circulation around the grapes. Two weeks before harvesting, leaf-stripping is also carried out on the other side of the rows to combat outbreaks of grey rot. Green harvest is also carried out to limit the yield and increase quality.

Vines: 40-45 years on average




Sausages and Lentils 


Bienvenue nouveau venu