Château Moulin Haut-LaroqueBordeaux Blanc
wine
In the mouth this wine is a powerful.
This wine generally goes well with
The Bordeaux Blanc of the Château Moulin Haut-Laroque is in the top 0 of wines of Bordeaux.
Taste structure of the Bordeaux Blanc from the Château Moulin Haut-Laroque
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bordeaux Blanc of Château Moulin Haut-Laroque in the region of Bordeaux is a powerful.
Details and technical informations about Château Moulin Haut-Laroque's Bordeaux Blanc.
Discover the grape variety: Doradilla
Fresh, simple dry whites with a pale golden robe, a supple palate and moderate acidity, with unassuming aromas of citrus, white flowers and Andalusian herbal notes. Also made as sweet fortified wines and mistelles with candied fruit and honey notes. A traditional component of Málaga DO and Sierras de Málaga DO wines, productive and heat-resistant. Native Spanish white grape from Andalusia, mainly in Málaga province.
Last vintages of this wine
The best vintages of Bordeaux Blanc from Château Moulin Haut-Laroque are 0
Informations about the Château Moulin Haut-Laroque
The Château Moulin Haut-Laroque is one of of the world's greatest estates. It offers 3 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
World-renowned age-worthy reds, led by round Merlot (plum, black fruit) or firm Cabernet Sauvignon (blackcurrant, cedar, graphite), blended with Cabernet Franc and Petit Verdot for tannic structure. Structured Médoc and Graves, velvety Saint-Émilion and Pomerol. Also crisp dry whites (Sauvignon/Sémillon) and opulent sweet Sauternes with honey and candied fruit. A 110,000 ha Gironde vineyard, 65 appellations, cradle of the 1855 classified growths.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
