Moulis en Médoc AOP - Château Mauvesion Barton

With Château Mauvesion Barton Moulis en Médoc, a first-class red wine finds its way into the glass. It reveals a wonderfully bright, ruby-red color. At the rim, this French red also shows a transition into garnet red. When swirling the glass, you can perceive an outstanding balance in this red wine, as it does not appear watery nor syrupy or liqueur-like on the sides of the glass. The bouquet of this red wine from Bordeaux delights with hints of sour cherry, strawberry and red currant. Following the aromas further, toasted wood appears, enhanced by the influence of oak.

On the palate, the Moulis en Médoc from Château Mauvesion Barton opens wonderfully aromatic, fruit-driven and well-balanced. On the palate, the texture of this harmonious red wine presents itself as wonderfully velvety. The finish of this matured red wine from the Bordeaux winegrowing region, more precisely from Moulis, finally convinces with a remarkable length. The aftertaste is also accompanied by mineral notes from the clay- and limestone-dominated soils.

Vinification of Château Mauvesion Barton Moulis en Médoc

The basis for the balanced Moulis en Médoc from Bordeaux is grapes from the Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot varieties. In Bordeaux, the vines that produce the grapes for this wine grow on limestone and clay soils. Moulis en Médoc is an Old World wine through and through, as this French wine exudes an exceptional European charm that clearly underscores the success of wines from the Old World. After harvesting, the grapes are brought to the press house as quickly as possible. There they are selected and gently crushed. Fermentation then takes place in small wooden barrels at controlled temperatures. After fermentation is complete, the elegant Moulis en Médoc is aged for another 12 months in barriques made of French oak.

Food recommendation for Château Mauvesion Barton Moulis en Médoc

Enjoy this red wine from France ideally at 15 - 18°C as an accompaniment to lamb ragout with chickpeas and dried figs, stuffed peppers or chickpea curry.

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