Château Cazeau Le Moulin
AOC Vin de Bordeaux
Origin – terroir
Château Cazeau boasts a magnificent Girondine Charterhouse whose origins date back to the 16th century. It is ideally located in Gornac, on one of the oldest routes in Entre-Deux-Mers, just a few kilometers east of Sauveterre de Guyenne. Its vineyard of more than 300 hectares benefits from an exceptional location on clay-limestone slopes culminating at 110 meters altitude and mainly facing south. Planted all around the castle, the vines are judiciously divided between red and white grape varieties depending on the terroirs. With an average age of 35 years, they are cultivated with care, in the traditional way and with respect for their environment. The vast cellar has all the modern equipment (temperature control, pneumatic press, micro-oxygenation) necessary to produce great wines. The archives tell that the history of the Windmill overlooking the vineyard is closely linked to that of Château Cazeau. In fact, since it was built in 1601 by the owners of the time, the Mill still watches over the vines and the property 4 centuries later.
Cultivation
Sustainable methods
Manual pruning
Soils enriched with organic manure
Vinification
Parcel selection from the highest quality and most early ripening vines
Limited yields
Vinification based on the principles of barrel-ageing: controlled oxygen supply, high presence of wood, significant extraction and several rack and returns
Tasting notes
Château Cazeau Le Moulin reveals a deep, intense colour and a fresh, elegant bouquet combing violet, black berries and cherry underpinned by a hint of toast. The palate offers a rich, smooth attack dominated by fruity aromas, taut tannins, well-integrated oak and a delicate touch of acidity that gives the wine its tension and length.
Food & wine paireing
Château Cazeau Le Moulin makes the ideal choice for grilled red meats, white meats in sauce or mild cheeses.
Enjoy served at 18°C.
AWARDS
2016: Gold Medal – Concours de Lyon 2018
Silver Medal – Concours de Bruxelles 2018
Silver Medal – Concours de Bordeaux 2018
Dried sausages
