Chateau Mauvesin Barton Moulis en Medoc 2015

Chateau Mauvesin Barton Moulis en Medoc is a classic and elegant red wine from Bordeaux, France. Made from a blend of Cabernet Sauvignon, Merlot, and Cabernet Franc, it offers aromas of blackcurrants, plums, and cedar, with hints of tobacco and spices. The palate is medium-bodied with fine tannins, bright acidity, and a long, structured finish.

*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: Medium-bodied, Refined
Grape Varietal: Merlot, Cabernet Sauvignon, Cabernet Franc
Tastes Like: Comparable to a classic Médoc, with notes of blackcurrant, red plum, and cedar, finishing with smooth tannins and a lingering spice.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Bordeaux, France
Terroir: Gravelly and clay soils
Aging: 12-18 months in oak
Serving Temperature: 16-18°C

Chateau Mauvesin Barton is a historic estate in Moulis-en-Médoc, Bordeaux, renowned for its dedication to crafting wines that balance tradition and innovation. This wine exemplifies the elegance of the Médoc region.

Seafood: Grilled tuna or salmon steaks.
Poultry: Herb-roasted chicken or duck confit.
Vegetarian: Mushroom risotto or lentil stew.
Meat: Lamb shank, beef stew, or venison roast.

Comté: Nutty and savoury, enhancing the wine's depth.
Roquefort: Bold and creamy, balancing the wine's structure.
Manchego: Semi-hard and mild, complementing the wine's fruit profile.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine.

Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 2 cups mixed mushrooms, sliced
• 4 cups vegetable stock
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 small onion, diced
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pan. Sauté onion until softened, then add mushrooms and cook until tender.
2. Stir in Arborio rice and toast for 2 minutes. Deglaze with white wine.
3. Gradually add stock, one ladle at a time, stirring until absorbed.
4. Once rice is creamy, stir in Parmesan. Season with salt and pepper.

Tip: Garnish with fresh parsley and additional Parmesan before serving.