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Chateau Malmaison Moulis 2006

  • WS90
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

#84 Wine Spectator Top 100 of 2009

Its special soil yields mellow, fruity wines with a distinctive yet harmonious character and a rich bouquet. The harvest is matured in new and year-old casks that confer smoothness, elegance and finesse – female traits befitting the Baroness Nadine de Rothschild.

Malmaison wine is best stored at a constant temperature of 12 to 14 degrees and should be brought up from the cellar several hours before serving. At an ideal temperature of 16 degrees, it provides an outstanding accompaniment for lamb, fowl and small game (partridge or pheasant, for example).

Critical Acclaim

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WS 90
Wine Spectator
Blackberry and raspberry jam aromas follow through to a full body, with very soft tannins and pretty berry and currant character. This is seamless and well done for the vintage. Best after 2012. 8,330 cases made.
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Chateau Malmaison

Chateau Malmaison

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Chateau Malmaison, France
The 24 hectares that make up Chateau Malmaison lies adjacent to Chateau Clarke and were purchased in 1973. Covered by the Moulis label of origin, this abandoned vineyard was renovated between 1974 and 1978.
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One of the six appellations of the Haut-Medoc, Moulis has a rolling landscape with considerable soil variations. With its mix of gravel, clay and limestone, Moulis offers some of the more enticingly perfumed Bordeaux Blends of the Left Bank.

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

Tasting Notes for Bordeaux Blends

Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines, modeled after the Right Bank, are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure.

Perfect Food Pairings for Bordeaux Blends

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secrets for Bordeaux Blends

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

SOU290369_2006 Item# 102020

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