“Paloumey” means “the place where the wood pigeon pass” in Gascon, a southwest French dialect. Each year, this beautiful migratory bird flies over the Bordeaux region before to reach the warm lands of the South.

In 1990, Martine Cazeneuve, associated with the Oberthur company, bought Château Paloumey, an estate with a prestigious terroir of gravelly soil, Haut-Médoc AOC, whose neighbours are Château Cantemerle and La Lagune. Her challenge was to breath life back to this forgotten property, already classified Cru Bourgeois in 1932. They had to replant the vineyard and rebuild a cellar. After years of passionate work, the vineyards of Paloumey cover now more than 34 hectares. Since 2015, Pierre Cazeneuve joined his mother Martine in the management of the property and started the conversion of the vineyard into organic agriculture. With its style described as «elegant and fine», Chateau Paloumey is one of the great ones of the appellation.

TERROIR

Drained by the waters for millennia following the melting of the ice of the Tertiary and Quaternary eras, sands, gravel, clay, stones and pebbles constitute the lands of «Médoc‘s Graves». Ideally located between the Atlantic Ocean and the Gironde Estuary, on the 45th parallel, the Médoc peninsula enjoys a temperate climate and is the place of renowned appellations : Haut-Médoc, Margaux, Moulis-en-Médoc (three AOC where are planted the Paloumey’s vineyards), Listrac-Médoc, Saint-Julien, Pauillac, Saint-Estèphe and Médoc.

Blend

55% Cabernet Sauvignon

45% Merlot

WINEMAKING & VINIFICATION

Disbudding, selective stripping, green harvesting if necessary, the vines and soils are worked according to sustainable agriculture.

Depending the plots, the harvest is done mechanically or by hand, mechanical double sorting then manual sorting on a vibrating table, vinification divided into parcels in stainless tanks at low temperatures, ageing for 12 months in barrels of which 1/3 of new wood.

TASTING NOTES

A very pleasant wine, balanced, with a powerful and delicacy nose, a full and silky mouth with notes of cherries and spices. The ageing potential is 15 to 20 years.