Château MauvesinMoulis
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).
Taste structure of the Moulis from the Château Mauvesin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Moulis of Château Mauvesin 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 Moulis of Château Mauvesin in the region of Bordeaux often reveals types of flavors of oaky, earthy or leather and sometimes also flavors of cassis, prune or non oak.
Food and wine pairings with Moulis
Pairings that work perfectly with Moulis
Original food and wine pairings with Moulis
The Moulis of Château Mauvesin matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of monkfish tagine, thomas's shoulder of lamb or rabbit socks in gibelotte.
Details and technical informations about Château Mauvesin's Moulis.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Moulis from Château Mauvesin are 2009, 2008, 2007, 2005 and 2000.
Informations about the Château Mauvesin
The Château Mauvesin is one of of the world's greatest estates. It offers 3 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
Communal AOC of the Medoc (highest point 43 m, ~600 ha): signature Cabernet Sauvignon as red king (45-70% depending on soils) complemented by Merlot (roundness, fruit), Petit Verdot (color, spices) and Cabernet Franc (finesse) — complex signature profile with fresh red fruits, cooked fruits, vanilla, cinnamon, licorice, violet, roasted coffee and undergrowth, velvety tannic frame, mellow and full. Garonne gravels east, clay-limestone center, Pyrenean gravels west.
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: Cinsault
Cinsault is a southern black grape variety that can be found in the blends of most Mediterranean appellations, but most often as an accessory grape variety. It is undoubtedly most present in certain rosé wines (in Corbières, Côtes-de-Provence, etc.): it gives these wines highly appreciated aromas of strawberry, peach and raspberry. In vin de pays (IGP), it is often vinified on its own, usually as a rosé.
