Chateau Moulin Pey-Labrie

In the glass

Aroma: cherry blossom, fresh lavender, cherry compote, pencil lead, leaf tobacco

Palate: bright bing cherry, blackberry, blueberry, chocolate raspberry, espresso bean, forest floor

The benchmark Canon-Fronsac red from 6.75 hectares of 65-year-average-age vines, farmed biodynamically and organically. Merlot with 5% Malbec produces a fragrant, perfumed wine with remarkable freshness for the Right Bank.

What it pairs with

• Rabbit rillettes with cornichons
  The wine's bright cherry and fresh acidity complement the mild gaminess of rabbit; herbs echo the lavender note.
• Roasted guinea fowl with wild mushrooms
  Forest floor and earthy mushroom flavours in the wine match the rustic richness of the bird.
• Lamb and aubergine gratin
  Merlot fruit holds up to slow-cooked lamb; the wine's bright acidity lifts the richness of the gratin.
• Boeuf aux carottes
  A classic bistro red-wine braise that matches the wine's aromatic freshness and round tannins.

How to serve Chateau Moulin Pey-Labrie

Allow 65 minutes from open to pour.

1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a Burgundy bowl with a wide opening. The bowl shape rewards the wine's structure.
4. Pair with. Rabbit rillettes with cornichons, Roasted guinea fowl with wild mushrooms, Lamb and aubergine gratin. Match the wine's structure to the dish's fat and salt.

History

Gregoire and Chantal Hubau, a chemist and computer scientist by training, purchased the estate in 1988 with no prior winemaking background and engaged Michel Rolland as consultant. They adopted 100% biodynamic farming, which resulted in Ecocert organic certification. The estate now encompasses 6.75 hectares of Canon-Fronsac plus the separately labelled Chateau Haut-Lariveau (Fronsac) and Chateau des Combes Canon (Canon-Fronsac).

1. 1988: Hubau family acquires estate; Michel Rolland engaged as consultant
2. 1990: Chateau Haut-Lariveau parcel acquired
3. 2005: Ecocert organic certification obtained

Facts

Producer

Chateau Moulin Pey-Labrie · visiting guide

Grapes

Merlot (95%), Malbec (5%)

Classification

Canon-Fronsac AOC

Oak

18 months in 33% new French oak barrels; malolactic fermentation in barrel

ABV

13.5%

Production

36,000 bottles

Price

€25-50 at retail

Drinking window

4-15 from vintage

First vintage

1988

Biodynamic

Biodynamic Practicing

Organic

ECOCERT

Frequently asked about Chateau Moulin Pey-Labrie

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