The harvest
The harvest is done by hand, with each plot picked at optimal ripeness. It usually takes place between September 5 and 25, starting with the Merlot grapes and followed by the Cabernet Franc grapes.
As the harvest approaches, we walk the vineyards daily to taste the berries, a regular task complemented by oenological analyses in the laboratory. These tastings and analyses aim to determine the ideal harvest date, capturing the moment when the grapes fully express their aromas, sugar/acid balance, and the expected quality of the tannins. This is how we work towards crafting great wines that are balanced and fresh.
A gentle vinification process to enhance the fruit
The winery is equipped with 18 temperature-controlled stainless steel tanks of various sizes, allowing for precise parcel-by-parcel vinification. A delicate extraction process is employed to produce fruity wines with silky tannins.
Since 2018, the Merlots have been vinified with the stems to enhance freshness, tannin quality, and aromatic complexity. Vinification with stems provides a fresher, more complex nose with spicy and floral notes. On the palate, the use of stems increases the aromatic persistence and length of the wine, revealing a beautiful saline minerality on the finish.
Pumping over and rack and returns are carried out gently, primarily at the beginning of alcoholic fermentation, to harmoniously extract the tannins and aromas from the wine. Malolactic fermentation is conducted in tanks to preserve the fresh and crisp fruit character.
Trophy "Vignes d'Or"
In 2022, Château Moulinet was honored for its experiments with stem inclusion in winemaking. In collaboration with oenologist Frédéric Massie of Derenoncourt Consultants, Château Moulinet conducted these trials to enhance the freshness of the wines.
"Using stems effectively counteracts the impact of climate change and also provides organoleptic qualities that align with consumer expectations." — Frédéric Redon, Technical Director
A vinification process that serves the wine
The selection of coopers, from the origin of the wood to the type of toasting, is done meticulously to achieve a perfect balance between oak and fruit.
Château Moulinet, a blend of Merlot and Cabernet Franc, is aged for 12 months in French oak barrels and stainless steel tanks. Short and light toasts are preferred. This aging process imparts a fine, delicate oak character that preserves freshness and enhances the wine’s fruity nature.
Clos Sainte Anne, a 100% Merlot cuvée, is aged in stainless steel tanks to maintain the fruit.
The use of stems adds tannins with antioxidant properties, which reduces the need for sulfites during aging and before bottling.