Location and landscape
Pauillac is a commune in the Gironde department in the region Bordeaux in Nouvelle-Aquitaine. It lies in central Médoc on the left bank of the Gironde, about 50 kilometres north of Bordeaux. The town and its port are located on the shore below the ridges used for viticulture.
Terroir and climate
The wine-growing area is characterised by gravelly ridges, known as croups, running in terraces parallel to the Gironde and reaching heights of around three to 30 metres. Valleys, watercourses and swamp areas separate the ridges from one another. The Quaternary gravel layers are usually about ten metres thick over marls and limestone from the Eocene and Oligocene. The soils include sandy gravel, sandy soils over clay, as well as grey and black clays in the riverside and swamp areas.
The Atlantic Ocean and the Gironde shape a temperate oceanic climate. In autumn, rainy low-pressure situations alternate with warm, sunny late-season periods.
Viticulture and appellation
The Pauillac appellation comprises the commune of Pauillac as well as defined plots in Saint-Estèphe, Saint-Julien-Beychevelle and Saint-Sauveur. Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec and Carmenère are permitted. A minimum of 7,000 vines per hectare is prescribed. Permitted training systems include the Médocaine cut, the cordon cut and the four-armed fan cut.
Pauillac produces exclusively dry red wines. The wines are described as deeply coloured, powerful and structured, with Cabernet Sauvignon being particularly defining. Merlot contributes to roundness and fruitiness. The tannin-driven structure supports ageing capacity. The wines must mature for at least until 1 June of the year following the harvest.
History
Viticulture in Pauillac dates back to the time of Roman occupation. A significant development began in the 13th century and accelerated from the 18th century onwards. During this period, Pauillac became the most important wine export port in the Médoc and served as the entry and departure point for wine production in the region. The appellation was first recognised in 1936.
