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Type: Red Wine
Country: France
Region: Bordeaux
Code: MOUL220
This super little château is situated on the plateau of Pujol, a rocky outcrop overlooking the Dordogne and facing the slopes of St Emilion. Owned and run by Serge Couderc and his son Julien who manage the estate, following “lutte raisonnée” principles, they always look to take low yields hence the intensity of concentrated fruits.

Specification

Producer

Château Moulin de Mallet

Château Moulin de Mallet is situated in the commune of Pujols just south of Saint-Emilion. This plateau was originally dotted with windmills (Moulin) one of which forms the Château which is home to the Couderc family. The estate has been in the same family since 1898 and through five generations. Serge Couderc and his son Julien, a qualified viticulturist and oenologist, have overseen a complete modernisation of this property.

Tasting Notes

This super little Château situated on the plateau of Pujol, a rocky outcrop overlooking the Dordogne and facing the slopes of St Emilion. Owned and run by Serge Couderc and his son Julien who manage the estate, following “lutte raisonnée” principles, they always look to take low yields hence the intensity of concentrated fruits This château has been the source of our leading ‘Every Day Claret’ for a number of years and provides exceptional quality at a very attractive price. Always very expressive, it screams ripe black fruit aromas on the bouquet, whilst the palate is brimming with succulent mulberry and plum fruits, supported by a soft, underpinning tannin structure.

Food Matches

Try with a plate of Lasagne - wonderful!

Vinification

Hand picked and fermented on skins for 14 days in steel tanks, each variety and parcel separated to enhance the blending potential. After fermenting, the wine has 6 months in concrete and large oak casks to add some weight, structure and soften the tannins.

Press Comments

Victoria Moore, February 2025: "A Bordeaux that I wasn’t totally sure about when I first opened it but it rapidly became a serious favourite. A claret with a lot of matter in it, a very reassuring vibe and a nice rinse of acidity - what some would call ‘proper wine’. I drank a glass of it on three consecutive nights and it stood up really well to hanging around my kitchen. With sausage pasta (Rick Stein recipe, a bit creamy, with rosemary) it made a great dinner package."

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