Cru Bourgeois Haut-Médoc AOC - Château du Moulin Rouge

The light-footed Cru Bourgeois Haut-Médoc from the pen of Château du Moulin Rouge comes into the glass with a brilliant purple-red color. At the rim, there is also a transition in color toward garnet red. Swirling the wine glass, this red wine is distinguished by an immense lightness that lets it dance lively in the glass. In the glass, this red wine from Château du Moulin Rouge offers aromas of plums, blackberries, blueberries, morello cherries, and damsons, complemented by oriental spices, gingerbread spice, and cinnamon. Château du Moulin Rouge Cru Bourgeois Haut-Médoc presents itself to the wine drinker pleasantly dry. This red wine never appears rough or meager, as one might expect from a wine in the premium and single-vineyard segment. The acidity of the Cru Bourgeois Haut-Médoc is wonderfully restrained, making this wine delightfully smooth. The finish of this well age-worthy red wine from the Bordeaux wine-growing region finally impresses with a remarkable length. The aftertaste is also accompanied by mineral nuances from the gravel- and sand-dominated soils.

Vinification of Cru Bourgeois Haut-Médoc from Château du Moulin Rouge

This elegant red wine from France is made from the grape varieties Cabernet Franc, Cabernet Sauvignon and Merlot. In Bordeaux, the vines that produce the grapes for this wine grow on sandy and gravelly soils. Cru Bourgeois Haut-Médoc is an Old World wine in the best sense of the term, as this Frenchman exudes an exceptional European charm that clearly underscores the success of wines from the Old World. The grapes for this red wine from France are harvested exclusively by hand when they are perfectly ripe. After the harvest, the grapes are immediately brought to the winery. There they are sorted and gently crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. After the end of fermentation.

Food recommendation for Château du Moulin Rouge Cru Bourgeois Haut-Médoc

This French red wine is best enjoyed at a temperature of 15 - 18°C. It pairs perfectly as an accompaniment to vegetable stew with pesto, fried calf’s liver with apples, onions and balsamic sauce, or boiled veal with beans and tomatoes.

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