Tasting notes:
Chateau Milon Cuvee Caprice, Saint-Emilion. Intense, cigar box and ripe spiced fruit on the nose, a full-bodied, Saint-Emilion. Properly structured but with plush red fruits and a touch of leather and cedar with fine grained lingering tannins that last right through to the long finish.
Food Match:
Works with a range of dishes, from classic robust beef, game and lamb roasts or stews right through to well aged farmhouse Cheddar.
Producer/Region:
Domaines Bouyer was a group of two top Bordeaux estates that by 2008 covered 18 hectares in Saint-Emilion. The Saint-Emilion properties Château Milon Grand Cru and Clos de la Cure Grand Cru have been in the Bouyer family for over seven generations. Before being joined in 2010 by the 56 acre (0.56 hectare) Clos 56 in Pomerol. In the capable hands of Alexia and Pierre Bouyer, the Domaine takes an ecological approach to the running of the estates aiming to bring out the best of their terroir marked by the fullness of ripe Merlot with intense red fruit aromas underpinned by delicate tannins.
Domaines Bouyer practices reasoned viticulture and has embarked upon an ongoing programme to make its operations increasingly sustainable. It no longer uses herbicides. It ensures that soils are regularly aerated, and it plants complementary cover crops between rows of vines. The Domaine is HVE 3 certified.
For more information about the producer: https://www.domaines-bouyer.fr/
Chateau Milon Cuvee Caprice, Saint-Emilion:
From 2 hectares of vines with an average age of 25-30 years. A portion of the vines are situated at the base of the Saint Christophe des Bardes slope on sand and iron-rich sandstone soils. The rest are situated on the gravel soils of Saint Sulpice. Planting is high-density at 6,600-9,000 vines per hectare. Part-manual and part-machine harvest. Cold maceration to enhance aromatics, followed by thermoregulated fermentation and 2 to 3 weeks post-fermentation maceration to enhance extraction. Ageing takes place in steel tanks for 12-15 months.
