2016 | Chateau Moulin Pey-Labrie | Canon-Fronsac

The best wine ever produced here is soft, round, fruity and sweet with layers of ripe, juicy plums, black cherries, spice, cocoa and fennel.

Producer Information

Chateau Moulin Pey Labrie is a new estate as Bordeaux goes as it was founded in 1988 by the Hubua family. Benedicte Hubba and Gregoire Hubba did not come to Bordeaux with a background in wine. They were chemists and computer scientists. But they loved wine and wanted to produce the best wine possible. After asking for help from their more experienced neighbors, the next decision they made was to bring in Michel Rolland as their consultant. The estate is 7.63-hectares with 6.75 hectares under vine. The vineyard is planted to 95% Merlot and 5% Malbec. Here, you find a terroir with clay and limestone soils, similar to what you might find at some of the better Right Bank estates. The vineyards are placed close to the chateau with their best parcels on the plateau that reaches up to 70 meters at its peak. The vineyard is planted to a vine density that ranges from 6,000 to 7,000 vines per hectare. The vines are quite old. In fact, the vines are on average close to 65 years of age. The vineyard of Chateau Moulin Pey Labrie is farmed using only 100% organic and biodynamic farming techniques. Moulin Pey Labrie is certified as organic and biodynamic. To produce the wine of Chateau Moulin Pey Labrie, vinification takes place in small concrete vats on a parcel by parcel basis. Malolactic fermentation takes place in barrels. The wine is then aged in an average of 33% new, French oak barrels for an average of 18 months before bottling. On average, close to 3,000 cases of wine are produced at Chateau Moulin Pey Labrie each vintage.

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