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: Full-bodied, Complex

Grape Varietal: Merlot, Cabernet Franc

Tastes Like: Comparable to a classic Right Bank Bordeaux, with flavours of dark cherry, plum, and hints of tobacco and spice.

Alcohol Percentage: 14%

Closure: Cork

Size: 750mL

Appellation: Lussac-Saint-Émilion AOC

Region: Bordeaux, France

Terroir: Clay and limestone soils

Aging: Aged in French oak barrels for 12-18 months

Serving Temperature: 16-18℃ – Decant before serving

Château du Moulin Noir is a historic estate located in the Lussac-Saint-Émilion region of Bordeaux. The winery is known for its traditional approach to winemaking, focusing on the classic Bordeaux blend of Merlot and Cabernet Franc. With a commitment to sustainable viticulture, the estate produces elegant wines that reflect the unique terroir of the Right Bank, offering a balanced and complex profile.

Red Meat: Perfect with grilled steak, beef brisket, or lamb shanks.

Poultry: Pairs well with duck confit or roasted chicken with herbs.

Vegetarian: Complements dishes like eggplant Parmesan or mushroom Wellington.

Cheese: Enjoy with aged gouda or Roquefort.

Aged Gouda: Sweet and nutty, enhances the wine's dark fruit profile.

Roquefort: Creamy and salty, provides a sharp contrast to the wine's richness.

Camembert: Soft and buttery, balances the wine's firm tannins.

Manchego: Firm and nutty, pairs well with the wine's complexity.

This hearty and flavourful dish is the perfect pairing for the robust, complex flavours of Château du Moulin Noir.

• 4 lamb shanks
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 cups red wine
• 1 cup beef stock
• 2 tbsp tomato paste
• 2 sprigs rosemary
• Salt and pepper, to taste

1. Preheat Oven: Preheat your oven to 160℃.
2. Brown the Lamb: Heat olive oil in a large ovenproof pot. Season lamb shanks with salt and pepper, then brown on all sides. Remove and set aside.
3. Sauté Vegetables: In the same pot, add onion, garlic, and carrots. Cook until softened.
4. Deglaze and Simmer: Stir in tomato paste, rosemary, red wine, and beef stock. Bring to a simmer, then return the lamb shanks to the pot.
5. Braise: Cover the pot and transfer to the oven. Cook for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
6. Serve: Garnish with fresh rosemary and serve with mashed potatoes or crusty bread.