Why it matters
The producer
Établissements Jean-Pierre Moueix combines traditional wine merchant work with ownership and production at several Bordeaux crus. Jean-Pierre Moueix was born in Corrèze in 1913. He began augmenting the merchant business with vineyard acquisitions in 1950, starting with Château La Fleur-Pétrus in Pomerol, followed by Château Magdelaine in Saint-Émilion in 1952 and Château Trotanoy in Pomerol in 1953.
Christian Moueix joined the family business in 1970, first directing viticultural activities before taking on commercial responsibilities. He became President in 1991. Edouard Moueix joined in 2003 as the third generation involved in the family business.
Place and vineyards
Where the wines begin
The portfolio divides between Pomerol and Saint-Émilion. Château La Fleur-Pétrus and Château Trotanoy are Pomerol properties, while Château Magdelaine is a Saint-Émilion Premier Grand Cru Classé. Premier Grand Cru Classé is a Saint-Émilion classification attached to the property and its place in the appellation hierarchy.
The merchant side is based around Libourne warehouses, where wines purchased directly from châteaux are stored before distribution. The appellation names remain distinct across the portfolio, with two properties in Pomerol and one in Saint-Émilion.
Wines to know
The range in view
The named properties divide into two Pomerol wines and one Saint-Émilion wine. Château La Fleur-Pétrus is predominantly Merlot, which lends silkiness and generosity. It ages in French oak barrels for about 18 months, with the barrels ranging from 33% to as much as 50% new oak. The wine needs at least 8 to 12 years of ageing and shows chocolatey plums, black cherries, truffles, crushed velvet tannins and a touch of violet.
Château Trotanoy uses 88% Merlot and 12% Cabernet Franc. It is vinified in small concrete vats before ageing in 40% to 50% new French oak barrels between 18 and 20 months. The wine has deep color, a dense and powerful nose, creamy dark chocolate on the palate and polished velvet texture. Its best drinking and peak maturity fall between 15 and 50 years.