Puisseguin Saint-Émilion, full of charm
Puisseguin, the easternmost appellation of the Saint-Emilion region, has more than one trick up its sleeve to win over wine enthusiasts, starting with the ideal terroir for growing Merlot and deliciously full-bodied fine wines. It promises for a magical exploration.
What is the Puisseguin Saint-Emilion wine region?
Key points to remember
- 106 winegrowers and 730 hectares of vineyards dotted around the village of Puisseguin.
- A varied landscape of slopes and a plateau with a direct view of the iconic town of Saint-Emilion, plus the bonus of facing south/southeast – a unique advantage.
- Wonderful limestone, clay-limestone and sandy-clay soils (scroll down to the end of the page to find out more!). This all comes together under a temperate oceanic microclimate boasting mild winters, hot summers, sunny falls and moderate rainfall. In short, idyllic conditions for producing perfectly ripe grapes.
Why do people love Puisseguin Saint-Emilion and its wines?
- Because you can’t beat the quality of its wines
- Because they are just asking to be discovered and shared
- Because its small estates and plots tended to like gardens make it ever so charming
- Because all of its estates are committed to environmental protection
- Because its rolling landscapes offer views you will never tire of
- Because with its châteaux to visit, its vineyards to wander through and its fine restaurants to try, there’s everything you could need here for a memorable getaway
What is the Puisseguin Saint-Émilion style?
If we had to pick one of the aspects of these wines, we would undoubtedly choose their infinite aromatic richness.
When tasting, their concentrated, deep color is instantly captivating.
Fleshy and full-bodied on the palate, these wines also boast an attractive lightness. The tannins are pronounced, yet elegant and silky. When young, the flavors delight on the palate, and depending on the vintage and estate, feature ripe red fruit (strawberry and raspberry) and stone fruit (plum, prune and cherry). After cellaring, they reveal hints of mint, fig, blackcurrant, licorice or sweet spices, to name but a few!
These wines don’t shy away from aging and can easily be cellared for five or ten years, if not more.
See also Grape varietiesWhich kind of wines can be found in Puisseguin Saint-Emilion?
Red wines, naturally!
Merlot is at home here, reigning over 80% of the vineyard, and accounting for most of the aromas and soft texture of the wines. It is often blended with Cabernet Franc, which adds freshness, structure and aging potential.
Fun facts
Three fun facts you need to know about Puisseguin Saint-Emilion
Great wines have their secrets. Read on to hear more about them!
1.
The area’s former stone quarries have been converted into exceptional wine cellars. With their constant temperatures and ideal humidity, they offer the perfect conditions for aging.
2.
The name “Puisseguin” gives an insight into the PDO’s identity: “Puy” refers to the hill on which the village sits, while “Seguin” refers to Charlemagne’s lieutenant who, around the year 800, settled here in a château worthy of his rank.
3.
Saint “Aemilianus”, or “Emilion” in French, was an eighth-century monk who traveled from the Morbihan in Britanny to settle in the region. He founded the village that bears his name.
Let’s talk about the soil
In Puisseguin, the vines grow on soils characteristic of Saint-Emilion, in other words primarily clay-limestone, but also sandy-silt in places.
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Its fairly consistent geology retains the moisture that Merlot loves so much, even during more challenging periods when the sun beats down. The result is highly expressive wines.
Let’s travel back in time
Apparently, vines were planted in the area during the Gallo-Roman period, thanks to the Romans.
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However, it was the Cistercian monks who gave winegrowing a real boost in the Middle Ages. Demand for the region’s wines was also buoyed by consumers across the Channel, despite three centuries of trials and tribulations between the kingdoms of France and England.
In the 18th century, Pierre Combret de La Nauze, a vineyard owner in Puisseguin, improved the reputation of the commune’s vineyard by introducing premium grape varieties. While phylloxera in the following century hit the winegrowers hard, they held on and brought their plots back to life. Finally, all this hard work was rewarded in the 20th century when the INAO (French National Institute of Origin and Quality) officially recognized the Puisseguin-Saint-Emilion PDO in 1954.
