I love wines for their delicacy and complexity and I’m passionate about our Right Bank. In 1980 I therefore had not the slightest hesitation in taking over the helm of the estate created by my great-grandfather in 1904, and was proud to do so. When I took on the estate it had also started to grow other crops, and the vines covered only 7 hectares. I returned it to its original purpose and restructured, modernised and extended it; today it covers 81 hectares. I’m sensitive to environmental issues and I also own Château Les Aubiers which has 25 hectares of vines, organically farmed since 2011.
Château Le Grand Moulin
Château le Grand Moulin
Cold maceration according to grape quality. A slow start to alcoholic fermentation with pumping over 2 or 3 times a day followed by delestage. Three weeks’ gentle maceration at a temperature of 22°C. Aged in cement vats.
The colour is concentrated and youthfully radiant. A fine, spicy nose and ripe dark fruit precedes a supple, soft attack that leads into freshness and fruit. The palate is smooth and generous, enveloped with polished tannins.
Chicken with spices
o Vintage 2015: Gold medal Concours International de Lyon 2016, Gold medal Concours International de Bordeaux - Vins d'Aquitaine 2016, Gold medal Gilbert & Gaillard 2016, Silver medal AWC Vienna 2016, Gold medal Sakura Awards 2017, Silver medal Concours des Vignerons Indépendants 2017, James Suckling 89-90/100
o Vintage 2016: Gold medal Concours Mondial des Vins de Féminalise2017, More results to come.
Château le Grand Moulin
Cold racked between 12 to 48 hours and aged on lees to give it unctuosity and roundness.
Bright and a beautiful, fairly pale gold in colour. The nose is typical of Sauvignon, and marked by citrus notes. The supple, beautifully fresh palate leads to magnificent aromatic maturity in the finish. This wine is fresh yet generous, with the complexity of very ripe Sauvignon.
o Vintage 2016: Silver medal Frankfurt International Wine Trophy 2017, Bronze medal Concours Régional des Vins du Sud-Ouest (Castelsarrasin) 2017
Prélude du Grand Moulin
Cold maceration according to grape quality. A slow start to alcoholic fermentation with pumping over 2 or 3 times a day followed by delestage. Three weeks’ gentle maceration at a temperature of 22°C. Aged in 225 litre French oak barrels (one third new barrels) without racking, in an anaerobic environment to preserve a maximum of fruit.
This blend includes Merlot and two Cabernets. Deep purple in colour. Pleasant aromas of confit dark fruit with caramelised, spicy notes. The palate is elegant, underpinned by pronounced yet entirely unaggressive tannins that emphasise a long, complex finish.
Prime rib of beef
o Vintage 2014: Silver medal Concours de Mâcon 2016, 17/20 Revue du Vin de France, Double Gold medal Sakura Awards 2016, Bronze medal Concours Mondial des Vins de Féminalise 2016, Bronze medal Concours des Vignerons Indépendants 2016, 87 points WINE ENHUSIAST
o Vintage 2015: Gold medal Concours des Vignerons Indépendants 2017, Bronze medal International Wine Challenge 2017