The 2006 Château Moulin Riche reveals a classic Saint-Julien character with its ripe black fruit notes of black cherries and cassis, intertwined with a subtle hint of vanilla from the oak aging. The nose is vibrant and expressive, offering a touch of earthiness and graphite alongside the fruit, giving it a lovely complexity. On the palate, the wine is medium-bodied, smooth, and approachable, with finely textured tannins that support a juicy core of fruit. The finish is fresh with a lingering minerality, making it a delightful and elegant expression of the vintage.

The Wine Advocate | RP 87-89
Published: Jan 1, 2000

Tasted at Leoville Poyferre. There is a slight greenness on the nose here, scents of black cherries, violets and Morello. Lacking a little vigour. The palate is medium-bodied, like the Grand Vin quite soft, plump and approachable with a lot of new oak on the blueberry-tinged finish. Moderate length. Showy, but attractive. Tasted April 2007.

Leoville-poyferre.fr

Further west, in the Saint-Julien area, Château Moulin Riche is made from a single block of 20 hectares. It is this terroir, unique and different from that of Léoville Poyferré, which inspired its revival, guided by the intuition of Didier Cuvelier. The wines express the generosity and freshness of the Saint-Julien terroir.

Technical Specs

Alcohol: 13.0%
Closure: Natural Cork
Vintage: 2006
Oak: French oak barrels, approximately 70% new oak
Varietals: 65% Cabernet Sauvignon, 28% Merlot, 7% Petit Verdot
Vineyard: Château Moulin Riche estate, a 20-hectare vineyard in Saint-Julien, planted on Garonne gravel and aeolian sand soils
Harvest: Hand-harvested grapes, carefully sorted before vinification
Vinification: Fermentation in temperature-controlled stainless steel vats, with individual plot vinification
Ageing: 18–20 months in French oak barrels, approximately 70% new oak; fined with egg white before bottling
Winemaker: Didier Cuvelier, with the Léoville Poyferré winemaking team
Region: Saint-Julien, Bordeaux, France
Appellation: Saint-Julien AOC

Serving Temperature: 16–18°C
Decanting: Decant gently for 30–60 minutes before serving; avoid excessive aeration of this mature vintage
Food Pairing: Roast beef, lamb, venison, duck, steak, braised beef, mushrooms, truffle and mature hard cheeses