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.

Entrecôte au Poivre avec Sauce Bordelaise (Pepper Steak with Bordelaise Sauce)

Ingredients:

• 4 rib-eye steaks (200g each, 1-inch thick)
• Sea salt and coarsely crushed black pepper, to taste
• 2 tbsp unsalted butter
• 1 tbsp neutral oil
• 2 shallots, finely minced
• 1 garlic clove, minced
• 250ml dry red wine (preferably Château du Moulin Noir 2016)
• 250ml beef stock
• 1 bay leaf
• 1 sprig fresh thyme
• Fresh parsley, chopped (for garnish)

Instructions:

1. Pat steaks dry, season with salt and coat generously with black pepper. In a saucepan over medium heat, melt 1 tbsp butter. Sauté shallots and garlic until soft (2-3 minutes). Add wine, bay leaf, and thyme; reduce by half (8-10 minutes).
2. Add beef stock; simmer until syrupy (10 minutes). Strain, return to low heat, whisk in 1 tbsp butter. Season to taste. Keep warm.
3. Heat skillet over high heat with oil. Sear steaks 3-4 minutes per side for medium-rare (55-60°C). Add remaining butter to baste. Rest 5 minutes.
4. Slice steaks. Spoon warm sauce over top; garnish with parsley.
5. Serve with Château du Moulin Noir 2016, decanted 1-2 hours to open its blackberry, cassis, and spice notes. Pair with roasted potatoes or green beans for a Bordeaux classic.
6. This robust Right Bank dish highlights the wine's silky Merlot tannins and Cabernet Franc elegance, perfect for your Divino.com.au subscription. Bon appétit et santé!