History
Château Léoville Poyferré's history dates back to 1638, when it was originally named Mont-Moytié after its first owner, Jean de Moytié. The estate remained with the Moytié family for nearly 100 years before passing to the de Gascq-Léoville family through marriage. Alexandre de Gascq-Léoville renamed the estate to Léoville and expanded it to 120 hectares, making it the largest in the Médoc by 1740. The estate was divided in 1826, and further divided in 1840, resulting in the creation of Château Léoville-Las Cases and Château Léoville-Poyferré. The latter was named after Baron Jean-Marie Poyferré de Cerès, who owned it until 1865. It was classified as a Second Growth in the 1855 Classification of Bordeaux wines.
The Cuvelier family acquired Château Léoville-Poyferré in 1920. Didier Cuvelier took over the management of the château in 1979 and implemented significant restructuring and replanting programs, increasing the vineyard size from 48 to 80 hectares by 1998. Under Didier's leadership, the château has continued to produce high-quality wines, with notable vintages including the 1982 and 2009 vintages, which received critical acclaim. The Cuvelier family's dedication to quality and innovation has maintained Château Léoville-Poyferré as a respected name in Bordeaux wine production.
Terroir
Château Léoville Poyferré is situated on a terroir characterized by gravel soils, which provide a balanced diet for the grapevines. The property's vineyard spans 80 hectares, with a grape composition of 61% Cabernet Sauvignon, 27% Merlot, 8% Petit Verdot, and 4% Cabernet Franc. The gravel terroir is crucial for maintaining the health of the soils, and the estate employs a control plan based on soil analyses to monitor and maintain the integrity of the terroir. This approach, combining traditional viticulture practices with modern tools, allows the château to produce wines that fully express its prestigious terroir. The gravel soils, along with the excellent drainage provided by small streams or jalles, contribute to the consistent ripening of the grapes without sacrificing freshness or acidity. This terroir is ideal for grape growing, facilitating the ripening of Cabernet Sauvignon's tannins to high but not excessive levels of alcohol.
