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AOC Moulis-en-Médoc: Everything You Need to Know About the Wines of This Appellation

History of the AOC Moulis-en-Médoc Appellation

The Moulis-en-Médoc appellation, located in the Médoc vineyard on the left bank of the Gironde estuary, has a rich viticultural history dating back to Roman times. It is one of the oldest appellations in the Médoc, known for the consistent quality of its wines throughout the ages.

Climate and Terroir of the AOC Moulis-en-Médoc Appellation

Climate: With a temperate oceanic climate, the region benefits from warm summers and mild winters, ensuring optimal grape maturation.

Soils: The soils of Moulis-en-Médoc are a complex mix of gravel, clay, and sand, contributing to the structure and finesse of the wines produced here.

Cabernet Sauvignon and Other Key Grapes of the AOC Moulis-en-Médoc

Cabernet Sauvignon is the emblematic grape variety of the AOC Moulis-en-Médoc appellation, providing structure and aging potential. It is usually blended with Merlot, Cabernet Franc, Côt (or Malbec), and Petit Verdot, adding complexity and roundness to the AOC Moulis-en-Médoc red wines.

Style of AOC Moulis-en-Médoc Wine

Appearance: The wines exhibit a deep red color, ranging from ruby to dark garnet.

Nose: On the nose, they reveal aromas of black fruits (blackcurrant, blackberry), often accompanied by notes of tobacco, leather, licorice, and spices.

Palate: On the palate, AOC Moulis-en-Médoc red wines are robust and full-bodied, yet remain harmonious and balanced. They display a rich aromatic palette, with a persistent finish and elegant tannins.

Serving Temperature: 16°-18°C

Aging Potential: These wines have good aging potential, generally between 5 and 15 years, or even longer depending on the château and vintage.

Best Food Pairings with AOC Moulis-en-Médoc Wine

Follow our tips for the best food pairings with a bottle of Bordeaux red wine from an AOC Moulis-en-Médoc estate or château:

  • Entrecôte à la bordelaise
  • Rack of lamb with thyme
  • Sautéed Bordeaux mushrooms
  • Duck confit with porcini mushrooms
  • Partridge with chanterelles