Château BrilletteHaut Brillette Moulis-en-Médoc
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
The Haut Brillette Moulis-en-Médoc of the Château Brillette is in the top 10 of wines of Moulis-en-Médoc.
Taste structure of the Haut Brillette Moulis-en-Médoc from the Château Brillette
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Haut Brillette Moulis-en-Médoc of Château Brillette in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Haut Brillette Moulis-en-Médoc of Château Brillette in the region of Bordeaux often reveals types of flavors of oaky, smoke or earthy and sometimes also flavors of blackberry, vanilla or leather.
Food and wine pairings with Haut Brillette Moulis-en-Médoc
Pairings that work perfectly with Haut Brillette Moulis-en-Médoc
Original food and wine pairings with Haut Brillette Moulis-en-Médoc
The Haut Brillette Moulis-en-Médoc of Château Brillette matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of spit-turned boar leg (oven) with "automatic watering"., lamb tagine with prunes and dried fruits or rabbit with white wine and mushrooms.
Details and technical informations about Château Brillette's Haut Brillette Moulis-en-Médoc.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Haut Brillette Moulis-en-Médoc from Château Brillette are 2017, 2015, 2006, 2016 and 2014.
Informations about the Château Brillette
The Château Brillette is one of of the world's greatest estates. It offers 7 wines for sale in the of Moulis-en-Médoc to come and discover on site or to buy online.
The wine region of Moulis-en-Médoc
The wine region of Moulis-en-Médoc is located in the region of Médoc of Bordeaux of France. Wineries and vineyards like the Château Branas Grand Poujeaux or the Château Chasse-Spleen produce mainly wines red and pink. The most planted grape varieties in the region of Moulis-en-Médoc are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Moulis-en-Médoc often reveals types of flavors of cherry, fig or tree fruit and sometimes also flavors of oil, banana or walnut.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
