| Producer | Ch Les Vieux Moulins |
| Country | France |
| Region | Bordeaux |
| Varietal | Bordeaux Blend |
| Vintage | 2021 |
| Sku | 07119 |
| Size | 750ml |
Organic/Bio A lovely example of Right Bank Bordeaux that punches well above its modest price point. Attractive redcurrant and raspberry coulee fruit at the core with generous notes of graphite, sage, and fresh tobacco for savory complexity. Medium-bodied – not too light, not too full – it feels nicely concentrated with firm tannins that will melt away with a burger, chop, or earthy mushroom and lentil stew. Lingering currant, tobacco, and sage flavors keep you coming back for more. A terrific Tuesday night Bordeaux with genuine character.
The Estate & Winemaker
We’re in Blye here on the Right Bank of Bordeaux not far from St Emilion. The clay/gravel soils here favor Merlot, with sandier sites giving it more elegance and more gravel rich plots hosting Cabernet Sauvignon. The sites in Reignac, where this wine comes from, are high enough to catch the wind off the Atlantic which in old times powered windmills – the estate name means “the old windmills.” Today it blows through grape vines, pushing out moisture, building concentration and lowering disease pressure.
Which is why when then young Damien Lorteau took over the family vines in 2010 he decided to convert everything to organic farming. And to gradually return the vineyards to the super-high-density planting that used to be common – from <5,000 vines per hectare in 2010 to 7,000 per hectare today. High density means more vineyard work every year but much, much, better wine grapes.
The Wine
Damien makes two reds from his vines, Les Helices from his warmest sites that need time in oak to develop and this, Pirouette, from eight parcels of sandy soiled clay (where the 80% Merlot comes from) and gravel (20% Cabernet Sauvignon). The hand-harvest grapes get a 3-5 day cold soak to develop color and structure then a slow fermentation from the native yeast that live in the winery and come in with the grapes from the vineyard. He uses no sulfur prior to bottling and ages the wine 12 months in concrete (no oak) to give the wine shape without adding oak flavors and tannins.
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