CHÂTEAU MOULIN DE LA ROSE
Bordeaux, Saint-Julien

Chateau MOULIN DE LA ROSE

Vineyard Blend Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot
Terroir Garonne gravel
Farming Hand-harvested, manual sorting. 11.9 acres situated in the commune of Saint Julien de Beychevelle
Winemaking NA
Aging 20 months in oak barrels (1/3 new)

 

The Family

Chateau Moulin de la Rose is one of those wines you will remember for a long time. An embodiment of the best that Saint-Julien has to offer, it strikes a perfect balance between power and elegance. Simply put, it is a wine made on Grand Cru soils, by an owner who has run Grand Cru properties, and with the help of Eric Boissenot, consultant winemaker to 4 of the 5 First Growths. And all this at a lower price than most of the 2nd wines from classified properties.

The 12-acre vineyard is composed of parcels of vines touching such prestigious neighbors as Leoville Barton, Gruaud Larose, Beychevelle and Talbot. Cabernet Sauvignon is the dominant grape variety, with mostly Merlot rounding it off beautifully. The wine is aged for 20 months in French oak barrels (1/3 of which are new) and unfiltered, to keep its dense structure.

GUY DELON was born into a family that have been viticulturists for seven generations in SAINT-JULIEN, SAINT-ESTÈPHE, and the surrounding region, and his extended family own some of the most desired vineyards in Bordeaux. Guy is the cousin of JEAN-HUBERT DELON, owner of the famous châteaux properties LÉOVILLE LAS CASES, NÉNIN, POTENSAC and SAINT-MICHEL.

Guy DELON purchased CHÂTEAU MOULIN DE LA ROSE in 1971 and CHÂTEAU SÉGUR DECABANAC in 1985.In 1993 he passed the reins for both estates to his children, JEAN-FRANÇOISand GUYLÈNE DELON

 

Winemaking Philosophy

The DELON family uses the services of the famous consulting winemaker ERIC BOISSENOT, who consults to 4 out of the 5 Bordeaux Grand Crus, and is considered to be one of the finest winemakers in the world.

As he will tell you, BOISSENOT’S philosophy is very straightforward:

  • Not over-exaggerating ripeness, extraction or tannins.
  • Not over-micro oxygenating wines, as this is simply taking tannins away from over extracted wines
  • Close surveillance of the properties we work with. We tend to work with only left bank wines in order to spend more time at the properties.
  • Letting the wines speak for themselves.

 

Accolades 

Vintage Blend Accolades
2015    
2014    
2013    
2012    
2011    
2010    

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