Chateau du Moulin Rouge (Haut Medoc - Bordeaux)
This mid-peninsula "left bank" chateau produces beautifully balanced, supple, and food friendly Bordeaux blends each year. This was another one of my "local" discoveries as a friend in the area had selected it for his restaurant and suggested I try it one night with a dinner of short ribs. I found the wine delicious and visited the producer the next day. The Chateau is mid-way between Margaux and St. Julien and they have beautiful organically farmed vineyards.
The wine that I originally selected is their primary cuvee (Chateau du Moulin Rouge) and is produced from vines that are at least 40 years of age. Since my original selection I have also added their cuvee from younger vines (L'Ecuyer du Moulin Rouge - the Squire of the Red Mill) and that also shows the high quality of their farming and their terroir.
Beautifully flowing vineyards
The "Chateau" (Chateau is a bit overused in Bordeaux)
Chateau du Moulin Rouge 2016 (OF, NF)
The blend for the 2016 is 50% Merlot, 40% Cabernet Sauvignon, and 10% Cabernet Franc. Aromas include blackberries, cassis, dark cherries, and rich old roses. Flavors include blueberries, boysenberries, blackberries, dark plums, and red peaches. There is a medium to full body, perfect balance and acidity, and a refreshing and fully saturated finish.
Food pairings would include Filet Mignon, New York Steak, Rib Eye, Roast Beef, short ribs, beef stew, rack and leg of lamb, veal chops, pork chops, roast pork, duck, elk, venison, shrimp, salmon, swordfish, tuna, clams, mussels, beef bourguignon, coq au vin, Asian beef, pork, and chicken dishes, Indian lamb curries, Mexican beef and pork dishes, charcuterie, and medium to rich cheeses.
Harvesting is done by hand, fermentation is in stainless steel with precise temperature control, and aging is for one year in barriques where 1/3 of the barriques are new each year. Although this wine is delightful to drink now, its structure and rich fruit would allow at least 12 to 15 years of aging.
L'Ecuyer du Moulin Rouge 2019 (OF, NF)
The L’Ecuyer cuvée is produced from younger vines on the estate. The blend for the 2019 is 60% Cabernet Sauvignon and 40% Merlot. Aromas include black cherries, blueberries, boysenberries, and hints of dark chocolate. Flavors include blueberries, boysenberries, and hints of blackberries. There is a medium body, good balance and acidity, and a refreshing full finish.
Food pairings would include Filet Mignon, New York Steak, short ribs, rack of lamb, veal chops, pork chops and tenderloin, chicken, coq au vin, cassoulet, salmon, tuna, clams, mussels, Asian beef and pork dishes, Mexican pork and chicken dishes, tapas, charcuterie, and mild, medium, and creamy cheeses.