Château du Moulin Noir 2016

Château du Moulin Noir is a full-bodied red wine from the Lussac-Saint-Émilion appellation in Bordeaux. This wine boasts rich aromas of ripe black cherries, dark plums, and a hint of tobacco, underpinned by subtle notes of vanilla and spice from oak aging. On the palate, it delivers velvety tannins, balanced acidity, and a complex, lingering finish. It is a classic Bordeaux blend that showcases the elegance and depth of the Right Bank.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Smooth, Expressive
Grape Varietal: Merlot, Cabernet Franc
Tastes Like: Comparable to a Pomerol, with blackberries, cherries, and spicy undertones.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Bordeaux, France
Terroir: Limestone and clay soils
Aging: 12 months in oak
Serving Temperature: 16-18°C

Château du Moulin Noir is a boutique winery in Fronsac, dedicated to producing wines that highlight the finesse and elegance of Bordeaux's right bank.

Seafood: Grilled octopus or seared tuna.
Poultry: Roasted duck or chicken with mushroom sauce.
Vegetarian: Eggplant parmesan or lentil stew.
Meat: Beef Wellington or venison stew.

Brie: Creamy and mild, complementing the wine's texture.
Roquefort: Salty and tangy, balancing the wine's depth.
Manchego: Nutty and firm, enhancing the wine's elegance.
Gruyère: Rich and savoury, pairing beautifully with the wine.

Beef Wellington

Ingredients:

• 1kg beef tenderloin
• 2 tbsp olive oil
• 200g mushrooms, finely chopped
• 4 slices prosciutto
• 1 sheet puff pastry
• 1 egg, beaten
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 200°C (400°F). Sear beef in olive oil until browned on all sides. Set aside to cool.
2. Sauté mushrooms in the same pan until softened. Let cool.
3. Wrap beef in prosciutto and mushrooms, then encase in puff pastry. Brush with beaten egg.
4. Bake for 30-40 minutes or until golden brown. Let rest for 10 minutes before slicing.

Tip: Enjoy with Château du Moulin Noir for an unforgettable dining experience.