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Château Moulin de Tricot Red Bordeaux Blend Margaux 2006

Winemaker's Notes:

Hand harvesting is the only method used at Moulin de Tricot. Only healthy, ripe grapes are selected, any unsound grapes are culled in the vineyard. The grapes are destemmed before being sent to the tanks for fermentation. Bruno Rey vinifies his wines with traditional methods using modern equipment. He has chosen to use stainless steel tanks for fermentation as they allow him to control the temperature if necessary. After fermentation, the wine is pressed and then returned to the stainless steel tanks for the malolactic fermentation (ML). Following ML, the wine is aged for 18 months in small oak barrels (none of which are new; a portion of the wine is aged in 1 year old oak). Egg white fining is the only other treatment the wine receives prior to being blended for final bottling.

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Hand harvesting is the only method used at Moulin de Tricot. Only healthy, ripe grapes are selected, any unsound grapes are culled in the vineyard. The grapes are destemmed before being sent to the tanks for fermentation. Bruno Rey vinifies his wines with traditional methods using modern equipment. He has chosen to use stainless steel tanks for fermentation as they allow him to control the temperature if necessary. After fermentation, the wine is pressed and then returned to the stainless steel tanks for the malolactic fermentation (ML). Following ML, the wine is aged for 18 months in small oak barrels (none of which are new; a portion of the wine is aged in 1 year old oak). Egg white fining is the only other treatment the wine receives prior to being blended for final bottling.

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