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CHÂTEAU MOULIN DE VIGNOLLE

Château Moulin de Vignolle is a family estate, named after the watermill located on the property and the hamlet of Vignolle. My uncle managed the vineyard before my parents, my sister and I joined the estate. I became the owner in 2004 and now cultivate 30 hectares of vineyards, including 22 hectares of red grape varieties and 8 hectares of white. Winegrowing is a demanding profession that requires energy and dedication, but I would not have it any other way. Always committed to preserving and respecting nature, I naturally converted the vineyard to organic farming in 2013. Today, I am proud to see that my two children are eager to take over the estate and carry on our family’s passion.

CHÂTEAU MOULIN DE VIGNOLLE

Bordeaux

Rouge

CHÂTEAU MOULIN DE VIGNOLLE

Technical informations

Village: Pleine-Selve, Saint-Caprais, Marcillac
Terroir:
Soil of sandy silt and clay-limestone – Subsoil of clay – 77-meter-high – 25-30-year-old vines
Winemaking and ageing:

Mechanical harvest in September and October. 20% of grapes are thermo-vinified: warm up to 70°C to extract colour and fruit before cooling at 20°C for fermentation. The remaining 80% are destemmed and sorted before going to the vat. Fermentation starts between 20-25°C. Pumping-over with oxygen. Devatting 15 days after, then tasting. Free-run juice and press-juice are separated before malolactic fermentation. Sulfite input and racking. Ageing in vat with wood input. Filtration.

Blend:
80% Merlot, 15% Cabernet Sauvignon, 5% Petit Verdot
Tasting comments:

Deep garnet colour with purple highlights. The nose is elegant and expressive, combining black fruit aromas with subtle spicy notes. The palate is precise and well-defined, supported by silky tannins and discreet, well-integrated oak.

Food and wine pairings:

Mediterranean vegetable tart

CHÂTEAU MOULIN DE VIGNOLLE

Bordeaux

Blanc

CHÂTEAU MOULIN DE VIGNOLLE

Technical informations

Village: Pleine-Selve, Saint-Caprais, Marcillac
Terroir:
Soil of sandy silt and clay limestone – Subsoil of clay – 77-meter-high – 25-30-year-old vines
Winemaking and ageing:

Mechanical harvest in September. Maceration before fermenting and 5 to 8 hours before pressing for Sauvignon blanc grapes. Colombard and Sémillon grapes are pressed directly. Low-temperature fermentation (16°C). Ageing on lees during two weeks before sulfite input. Tangential filtration.

Blend:
80% Sauvignon Blanc, 10% Sémillon, 10% Colombard
Tasting comments:

Bright and pale yellow colour. Ripe citrus fruit flavours and bow tree background notes of a typical ripe Sauvignon. Supple palate, nice freshness and a beautiful and ripe aromas to finish.

Food and wine pairings:

Baked white fish

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