Vineyards and winemaking
Léoville Poyferré’s Saint-Julien vineyards lie on deep gravel over clay near the Gironde, ground particularly suited to Cabernet Sauvignon. Merlot, Petit Verdot and Cabernet Franc complete the traditional blend, bringing flesh, perfume and spice to the firm structure and mineral line of the Médoc.
The 1970 was harvested and vinified through the estate’s traditional vat-based methods before maturation in French oak. After more than half a century in bottle, its fruit has moved towards dried blackcurrant and fig, while cedar, leather and earth now form the centre of its mature character.
Tasting notes
Appearance
Garnet shading broadly to brick and tawny at the rim.
Nose
Dried cassis, plum and fig are joined by cigar box, leather and truffle. A faint green-pepper note, tobacco and old wood give the bouquet a distinctly mature Médoc tone.
Palate
Medium-bodied and delicate, with softened tannins framing red and black fruit remnants. Savoury spice, cedar and earth carry the palate towards a measured, drying finish.
Food pairing
Serve with roast partridge, veal and mushroom pie, duck rillettes, or a simple lentil and chestnut dish. Keep flavours restrained so the wine’s mature nuances remain clear.
Background story
Léoville Poyferré emerged from the division of the great Léoville estate and was classified as a Second Growth in 1855. The Cuvelier family acquired the property in 1920 and has guided its evolution while retaining the gravel terroir that defines Saint-Julien.
This 1970 is a rare, fragile mature bottle and condition will vary. Stand upright well before service, extract the cork gently and taste on opening; decant only to remove sediment and do not give prolonged air. Serve at approximately 16°C and enjoy promptly.
