Château Moulin de Canhaut 2015

Wine tasting note

The 2015 vintage of Château Moulin de Canhaut has a beautiful purple color. On the nose, it is a very attractive wine with savory notes of blackberries and black fruits, liquorice and spices. On the palate we find a lot of roundness and richness, structured by soft tannins and hints of oak, without masking the complexity and structure of this wine. A very successful vintage for this Cru Bourgeois.

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Technical sheet

Awards and press comments

16.5/20

Jancis Robinson

2015 • Notebook

The 2015 vintage is a synergy of two exceptional vintages, the 2005 and the 2010. Nature offered us optimal climatic conditions throughout the vine cycle, which enabled us to harvest at full maturity all of our plots.The maturation phase was optimal with soft wind to limit the humidity in the clusters and thus the appearance of botrytis.This vintage gives wines of great aromatic richness, with an interesting tannic structure.

CULTURE

Pruning : Double Guyot method
Culture : To avoid the use of herbicides, the area between the rows of vines is grassed over at all times.
Leaf stripping : Leaf thinning of the fruit bearing part of the vine
Treatments : Use of agro-chemicals in compliance with the Terra Vitis Certification
Average Yield : 47 Hl/Ha

WINEMAKING PROCESS

Harvest : Plot selection according to quality and mechanical harvest
Pressing : Vertical press.
Fermentation : Low-temperature Maceration, alcoholic fermentation in thermo-regulated vats to preserve the freshness of the fruit and long vatting.
Aging : 12 months of barrels, with an average of 30% new oak barrels. The quality and the intensity of heating of the barrels are chosen according to the typicity of each batch.
Bottling : On-Site bottling, on bottling line complying with the ISO 9002 standards.
Cork : Natural cork that have been checked for not presenting any TCA bacteria
Recommended storage period : 10 to 15 years

FOOD AND WINE PAIRING

Château Moulin de Canhaut is a typical Medoc wine to pair with grilled red meats, deep dish recipes, ragouts, blanquette of veal, as well as with special Pauillac lamb, game, and of course with many cheeses like Brillat-Savarin, Reblochon, Sainte-Maure-de-Touraine, Stilton Cheese.