2015 CH MOULIN ST GEORGES GRAND CRU ST EMILION - 12x75cl

Tasting Notes

• 

  Goedhuis, April 2016,
  Score: 93-95

  A real show stopper, with 80% Merlot and 20% Cabernet Franc. The warm sandy loamy soils of this vineyard create a deliciously giving and charming style, full of sweetness and summer pudding fruits. Harmonious and quite irresistible.

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  Neal Martin, April 2016,
  Score: 90-92

  The 2015 Moulin St Georges is a blend of 80% Merlot picked 2, 5 and 10 October and 20% Cabernet Franc picked on 5 October, matured in 85% new oak. At the moment, the bouquet is showing the new oak component, with broody black fruit underneath. The palate is medium-bodied and seems to have absorbed the wood quicker than the nose, smooth and sensual with touches of dark chocolate lining the long finish. Give this 4-6 years in bottle.

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  Antonio Galloni, April 2016,
  Score: 89-91

  The 2015 Moulin Saint-Georges is powerful and ripe, with plenty of forward fruit. One of the more exuberant wines in the Vauthier lineup, the Moulin Saint-Georges offers striking depth and tons of richness, especially at its level. Plum, black cherry, scorched earth, tobacco and leather develop in the glass. The Moulin is a bit rustic and burly, but that is in relative terms, as it has so much to offer. The 2015 is 80% Merlot and 20% Cabernet Franc.

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  Wine Advocate, February 2018,
  Score: 94+

  This property is owned and managed by the Vauthier family of Château Ausone. The 2015 Moulin Saint-Georges is blended of 80% Merlot and 20% Cabernet Franc, aged for 18 months in French oak barrels, 85% new. Medium to deep garnet-purple colored, it reveals a gorgeous plum preserves, licorice and blackberry pie-laced nose with touches of cedar chest, cigar box, black olives and forest floor. Medium to full-bodied, concentrated and very firmly textured with grainy tannins, it has a lively backbone supporting the generous black fruit, finishing with lingering savory notes. Give it a good 5 years or more in bottle and drink it over the next 20+ years. Drink 2023 - 2043. 94+ points Lisa Perrotti-Brown, Wine Advocate

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  James Suckling, April 2016,
  Score: 93-94

  Very fresh and clear with wonderful brightness of dark fruits. Full body, fine and chewy tannins. Best ever?

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  Matthew Jukes, April 2016,
  Score: 17+

  (80 Merlot, 20 Cabernet Franc) | 85% new oak. This is a step up from de Fonbel (q.v.) and a wine with a much more expressive Merlot nose and some good, round fruit. The oak is fairly stern but this doesn’t seem to get in the way of the richness of the fruit. Nicely made and also fairly spicy, this is a very smart wine with a good medium-term life ahead of it.

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  Jancis Robinson, April 2016,
  Score: 16.5

  Very dark and glossy. Intense sweet oak in evidence on the nose. Very polished and well made because on the palate the fruit trumps the oak. Glossy, ambitious stuff that seems to be much more ambitious than it used to be. Drink 2023-2035

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  Tim Atkin, May 2016,
  Score: 92

  One of a number of impressive “lesser” wines from the Ausone stable in 2015, this is fine, floral and well balanced, with stylishly integrated oak, granular tannins and bright,supporting acidity. Crucially, it wasn’t picked too late, and it shows. Drink: 2020-28

• 

  Neal Martin, July 2019,
  Score: 89

  The 2015 Moulin Saint-Georges does not rank among the best wines that the Vauthiers made this year. It comes across a little diffuse and not the purest on the nose, touches of brettanomyces developing in the glass. The palate is medium-bodied with light tannin, fine acidity, but it comes across as quite simple and lacks grip on the finish. This might be going through a dumb phase but I find much more enjoyment among the Vauthiers’ other crus. Tasted blind at the Southwold 2015 Bordeaux tasting. Drink 2020 - 2028. 89 points. Neal Martin, Vinous

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Producer

Château Moulin St-Georges

Another château which falls under the Ausone umbrella, and like Ausone receives similar vinification. This includes cold maceration, a technique which gently extracts the colour and fruit before alcoholic fermentation.