Chateau Moya  2009 Front Label
Chateau Moya  2009 Front LabelChateau Moya  2009 Front Bottle ShotChateau Moya  2009 Back Bottle Shot

Chateau Moya 2009

  • WS90
750ML / 15% ABV
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3.1 23 Ratings
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3.1 23 Ratings
750ML / 15% ABV

Winemaker Notes

Chateau Moya 2009 shows blackcurrant, mint, slightly oaky (roasted nuts) on the nose. The mouth is full of fruits along with some notes of licorice on the aftertaste which make it fresh. This wine is very concentrated with silky tannins. Easy to drink now and for the next 2 to 3 years.

Critical Acclaim

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WS 90
Wine Spectator
Very juicy and inviting, with deliciously ripe notes of linzer torte, blackberry and crushed plum, laced with anise and toasted spice. The lively finish stretches out nicely.
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Chateau Moya

Chateau Moya

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Chateau Moya, France
Chateau Moya was recently established from the purchase of a vineyard, which was previously maintained as a cooperative winery in the Cotes de Castillon region of Bordeaux.  

In December 2008 David Curl, owner of Chateau Gaby in Fronsac decided to invest in this beautiful land located a few hundred meters from the Saint-Emilion appellation.

So in Sainte Colombe, on the production area Cotes de Castillon Bordeaux, Damien Landouar, who has been making wine since 1999 in Gaby, will undertake the winemaking to make the great wines in the region.

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Though the region is larger than many of its Right Bank neighbors, it is one that consistently produces high quality, well-valued red wines. In fact, Cotes de Castillon can almost be considered a geographical eastern extension of St. Emilion, producing similarly-fashioned reds based on Merlot.

Vineyards in the region’s clay, limestone and sandstone soils produce sturdy red wines. On alluvial terraces, in vineyards closer to the Dordogne River, wines tend to be more supple and fruity. In either case, a great Cotes de Castillon red will be bursting with raspberry, plum and blueberry, have an enticing bouquet of dried flowers and a finish that is plush and opulent.

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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.

VFTMOYA_2009 Item# 119276

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