Le Moulin Rose de Malescasse
AOC Haut-Médoc,
2017
38,00 €
Characteristics
VIEWDeep, dark garnet.
NOSE: Red fruit notes and subtle spicy touches are distinguished, accompanied by a complexity that reflects the tannic structure of the Cabernet Sauvignon.
MouthThe wine is robust yet refined, with well-integrated tannins and a long, elegant finish. Excellent acidity ensures perfect balance, making this wine an ideal choice for enjoying now or aging for several years.
Red MeatThe wine's intensity and structure perfectly complement the juicy texture and flavors of these grilled meats.
Short ribsIts refined and balanced character pairs well with fattier cuts of meat, helping to cleanse the palate between bites.
Beef tenderloin with porcini mushroom sauceThe complexity and subtle nuances of this wine are highlighted by the earthy flavors of the porcini mushroom sauce, creating a harmony between the wine and the dish.
OxtailThe tannins and acidity of the wine make for an excellent pairing with dishes like oxtail, complementing the intensity of the stewed meat.
SweetbreadsA flavorful and textured dish that is enhanced by the wine's structure, creating a rich dining experience.
ProvoletaIf you're looking for something lighter or as a starter, the provoleta, with its creaminess and smoky flavor, is wonderfully accompanied by this wine.
Rib tacosThe blend of flavors and the tenderness of the rib are highlighted by the wine's tannins, which in turn balance the richness of the dish.
Oxtail cannelloniThe robust and deep character of this wine pairs very well with oxtail in sauce, adding structure and sophistication to the dish.
Vacuum BriocheThe softness and slightly sweet touch of the brioche complement the wine's complexity very well, creating an interesting and harmonious contrast of flavors.
Spicy fried potatoesPatatas bravas, with their spicy kick and flavorful sauce, can also pair well with this wine, thanks to its ability to complement more intense and slightly spiced flavors.
The year 2017 will be remembered for the great cold snap that destroyed 50% of the Médoc vineyards. However, the great terroirs were favored by their proximity to the river, which acted as a thermal buffer. This was the case at Malescasse, where only 20% of the plots were affected. A cold and dry winter, with a shortage of 78% rainfall in January, followed by a mild and rainy February and March, resulted in an early budbreak of the vines. Two frost episodes occurred during April (April 20-21 and 27-28), which destroyed almost half of the Gironde crop. These episodes were similar to those that occurred in the region in 1991. In 2017, temperatures dropped to -5°C on 10 cm shoots. Fortunately, Malescasse benefited from the protection provided by the Gironde estuary. Flowering was rapid and homogeneous, and the clusters that followed showed excellent uniformity. The summer was exceptionally dry but with relatively cool temperatures. In September, a period of rain questioned the health of the vines, but from September 23 the sun returned and the northwest winds stopped the development of the Botrytis fungus. In the end, the resulting wines have a good Cabernet structure, with a refined, easy-drinking touch.
Varieties and Winemaking
This wine is made up of 50% of Merlot, 49% of Cabernet Sauvignon and 1% of Petit Verdot. The winemaking process includes vertical destemming, manual selection on a vibrating table, weighing of the harvest for more precise yields, and gravity winemaking, plot by plot, in small wooden and concrete vats (60 to 110 hl). Crushing is not performed. Active dry yeasts adapted to the harvest characteristics are used, with a maceration period of 3 to 4 weeks. Tannin extraction is gentle and selective through pigeage, with brief pump-overs. Pressing is done with a vertical pneumatic press. The alcohol content is 13°. The wine is aged for 12 months, of which 2/3 is in one- and two-year-old barrels, and the remaining 1/3 is in wooden vats.
