Château Moulin, Merlot, Canon Fronsac, Bordeaux, France 2016 noinventory keeping the ferment cool to

keeping the ferment cool to extend fermentation time and increase aromatics

The terroir of Westchester and the Hudson Valley offers the ideal combination of climate

These are the flavors that make up Tres Sabores

In a sea of vapid

4% Alicante Bouschet

Château Moulin, Merlot, Canon Fronsac, Bordeaux, France 2016 noinventory keeping the ferment cool to100% Merlot A nose brimming with pure red fruit and cassis, with whiffs of earth and mint, and a palate as soft and supple as a Debussy nocturne. Organic viticulture. Natural fermentation with indigenous yeasts takes place in temperature controlled stainless steel or lined concrete tanks, and lasts three weeks. Regular pumpovers and punchdowns. Parcels are vinified separately, then blended before levage. One year levage in 2 and 3 year old barriques.