Chateau Moulin Pey Labrie Canon Fronsac Bordeaux, Complete Guide

Learn everything about Chateau Moulin Pey Labrie Canon Fronsac with wine tasting notes, wine and food pairing tips, a history of the property, and information on the vineyards and winemaking. If you want to read about other important Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles

Chateau Moulin Pey Labrie is a new estate as Bordeaux goes as it was founded in 1988 by the Hubua family. Benedicte Hubba and Gregoire Hubba did not come to Bordeaux with a background in wine.

They were chemists and computer scientists. But they loved wine and wanted to produce the best wine possible. After asking for help from their more experienced neighbors, the next decision they made was to bring in Michel Rolland as their consultant.

Chateau Moulin Pey Labrie Vineyards, Terroir, Grapes, Winemaking

The estate is 7.63-hectares with 6.75 hectares under vine. The vineyard is planted to 95% Merlot and 5% Malbec. Here, you find a terroir with clay and limestone soils, similar to what you might find at some of the better Right Bank estates. The vineyards are placed close to the chateau with their best parcels on the plateau that reaches up to 70 meters at its peak.

The vineyard is planted to a vine density that ranges from 6,000 to 7,000 vines per hectare. The vines are quite old. In fact, the vines are on average close to 65 years of age. The vineyard of Chateau Moulin Pey Labrie is farmed using only 100% organic and biodynamic farming techniques. Moulin Pey Labrie is certified as organic and biodynamic.

To produce the wine of Chateau Moulin Pey Labrie, vinification takes place in small concrete vats on a parcel by parcel basis. Malolactic fermentation takes place in barrels.

The wine is then aged in an average of 33% new, French oak barrels for an average of 18 months before bottling. On average, close to 3,000 cases of wine are produced at Chateau Moulin Pey Labrie each vintage.

The best vintages of Chateau Moulin Pey Labrie are: 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2012, 2010, 2009 and 2005.

When to Drink Chateau Moulin Pey Labrie, Anticipated Maturity, Decanting Time

Chateau Moulin Pey Labrie is better with at least 2-3 years of aging in good vintages. Young vintages can be decanted for up to 1 hour, helping the wine soften to help develop the aromatic character.

Older vintages might need very little decanting, just enough to remove the sediment. Chateau Moulin Pey Labrie offers its best drinking and should reach peak maturity between 3-12 years of age after the vintage.

Serving Chateau Moulin Pey Labrie with Wine, Food, Pairing Tips

Chateau Moulin Pey Labrie is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Chateau Moulin Pey Labrie is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Moulin Pey Labrie is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms, and pasta.

In total, the Hubba family owns 15-hectares of vines in the Canon Fronsac appellation. From those vines, the estate also produces two additional wines; Chateau Haut Lariveau, which comes from a 4.5 hectares vineyard they purchased in 1990. Chateau Haut Lariveau is made from 100% Merlot. They also own Chateau Combes Canon, which is produced from a 3.5-hectare parcel of vines.

www.moulinpeylabrie.com

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