Chateau Mauvesin-Barton Moulis 2020 is modern, bright, bubblegummy, with some grippy tannins. It’ll be great to drink from release but like all in the Barton stable, cellaring will give you a much better result.
Chateau Mauvesin-Barton Moulis 2020 is sold En-Primeur. You order and pay now, to receive the En-Primeur pricing. You will receive the wine in mid-late 2023
Chateau Mauvesin-Barton has been owned by the Barton family since 2011. This is the Bartons who also owns Langoa-Barton and Leoville-Barton. Chateau Mauvesin-Barton, like its stablemates, makes gorgeous wine that over-delivers for the price. The style here is more fruit-forward and simple. While you would buy Langoa and especially Leoville for long term cellaring. Chateau Mauvesin-Barton offers more immediate to short term drinking and cellaring options. It’s a nice synergy. Drink Mauvesin until about 10 years when the Langoa is ready. Drink Langoa until the Leoville is ready at 15 -20 years of age.
Chateau Mauvesin-Barton is 40ha of vines almost equal parts Cabernet Sauvignon and Merlot with some Cabernet Franc and a tiny bit of Petit Verdot. 33% new oak is used.
Chateau Mauvesin-Barton Moulis 2020 Wine Review
Bordeaux 2020: best value reds
“Melanie Barton has now been in charge at Mauvesin-Barton for 10 years, and there is a real feeling of the wine having found its voice – a gentle, fruit-forward Moulis with finesse if not a huge amount of power. Delicate with vibrancy, plenty of blackberry fruits with well-defined but soft tannins, they have really done a great job in the vintage, a value pick and I can’t remember tasting a better example of this wine during en primeur. They suffered badly from frost in 2021. Drinking Window 2023 – 2032.”
Situated near the Atlantic coast of France. The Gironde, Dordogne and Garonne rivers provide its shape. Cool conditions and frequent rainfall, including during harvest time, make Bordeaux quite a marginal region with vintages frequently ruined by rain or saved from the rain at the last minute by timely sunshine.
One of the six appellations within the Haut-Medoc, the vineyards here have managed to raise their reputation above most of the Haut-Medoc by making outstanding wines at a great price. Cabernet heavy wines or structure and mid-term aging.
The noble variety of Bordeaux’s left bank. Firm tannins, a streak of acidity and punctuated by flavours of cassis, violets, spice and leather. The best examples can age for the long-term. Although Cabernet does often require blending with Merlot, Cabernet Franc or Shiraz to fix the hole it has in its middle palate.
It gets a tough time most of the places it is grown. But in Pomerol and Saint-Emilion Merlot not only dominates but makes some of the best wines in the world. Perfume, silky and plush. Cabernets Franc and Sauvignon season the wines with structure and acid but in some places, like Petrus, they are almost not needed.
The land that so many New World (not European) wine producers look to emulate. To generalise about French wine, I would say it is savoury, lighter-bodied wines. They are the definition of elegant, complex. There are many styles, though. And there is a French wine for every palate. They lead the world in Pinot Noir and Chardonnay in Burgundy. Sparkling Wine in Champagne. Cabernet and Merlot in Bordeaux. Syrah(Shiraz) and Grenache in the Rhone Valley. Riesling, Gewurztraminer, and Pinot Gris in Alsace. Sauvignon Blanc, and Chenin Blanc in the Loire Valley. Gamay in Beaujolais.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is pretty special. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product. This includes the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. This is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.
By macerating the juice on the skins, the wine gains tannins, and flavours. Certain compounds change the chemistry of the wine too.
Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.
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I, Phil, have been running The Wine Depository since 2011. The Wine Depository exists to make sure you are drinking the good wines. You can browse and pick what is interesting to you. Or you can make contact with me. I’ll make sure you get what you want, to your palate, to your budget and to your door.