Canon Fronsac AOC "Château Moulin Pey-Labrie" 2011 - Château Moulin Pey-Labrie

Canon Fronsac AOC "Château Moulin Pey-Labrie"  - Château Moulin Pey-Labrie 

"Les Canons Fronsac AOC "Château Moulin Pey-Labrie" by Château Moulin Pey-Labrie is an intense and complex wine, dominated by red fruit aromas on the nose. The palate is elegant and ample, with fine, velvety tannins and hints of crisp red fruit. Subtle aromas of licorice. The finish is long and persistent. Made from a blend of Merlot and Malbec, it ages for approximately 24 months in 600-liter barrels. 

Service

It is recommended to taste it at a temperature of 18/20 ° in grand ballon glasses. Wine to drink immediately but can have a wonderful evolution in the bottle.

pairing

Excellent paired with second courses of meat, braised, stewed, it is recommended to try it with a plate of aged cheeses.

Cellar: Château Moulin Pey-Labrie

Fronsac and Canon-Fronsac are among the most regrettably under-recognized appellations in Bordeaux. Located on the Right Bank, just downstream from Pomerol and Saint-Émilion, they share with the latter an excellent natural hillside position (rare in Bordeaux) and a predominantly limestone terroir, resting on molasses, of outstanding viticultural value. It was in these vine-producing regions that Bénédicte and Grégoire Hubau decided to settle in 1988. After establishing Château Pey-Labrie (now just over 7 hectares), the couple, originally from Picardy, acquired two other small estates: Haut-Lariveau (4.5 hectares) and Combes-Canon (3.5 hectares). Viticultural practices quickly shifted toward healthy, vibrant agriculture (mechanical grassing and weeding, and the avoidance of synthetic chemicals), now certified organic by Écocert and reinforced by the practice of biodynamics (which is not certified). Winemaking focuses on minimal intervention, aimed at maximizing the natural quality of the raw materials, without oenological subterfuge: manual harvesting, destemming, spontaneous fermentation in small, temperature-controlled tanks, no use of enzymes, no oenological fining, and moderate use of sulfites. This is how great Bordeaux wines are born, simultaneously free and classic, refined and authentic.