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A.O.C. Moulis

The vineyard:

Croupe de Boucqueyran Tertiary alluvial gravel of Pyrenean origin

Surface area:  10 ha de production
Average age of the vines:  25 years
Vine types: 45 % Merlot, 55 % Cabernet Sauvignon
Planting density: 6,600 vines/year – 10,000 vines/ha
Yield: 40hl/ha
Annual production: 45 000 bouteilles

Wine-making:  Late harvest at optimum maturity
Process :
	Sorting in the vineyard, Sorting after thinning-out of the leaves, No pressing, Pre-fermentation maceration, Turning Délestage Shedding Délestage Long fermentation period.

In the maturing cellar:
	100% French oak barrels Produced by 5 different coopers 50% new wood, 50% used for one wine, 14 months of maturing, Fining with an egg-white, Light filtration when bottled
In the vat-room:
	Vat-area consisting of 18 concrete vats Thermo-regulated from 30 to 90 hl, Reception on sorting table, vibrating table and the stalk-remover. Vertical press

Tasting: Château Lalaudey - 2002

Listed in the 2006/2007 "Guide des meilleurs vins à petit prix" (Mark : 14,5/20)

Listed in the 2006 Hachette Wine Guide: 2 ** – “Remarkable wine and good value for money”. Quality classification identical to Château Poujeaux and Château Chasse Spleen.

Listed in the 2005 Parker Bordeaux Wine Guide
Beautiful aubergine colouring with purple reflections, which announce the tannic structure of the palate through its intensity. Although very flattering in its first few years, when it is rounded, lively, full-bodied and elegant, the originality of this wine is nevertheless enhanced by being kept, producing a hint of butter in its bouquet.

Serving:Decant at least 1 hour before consuming. Château Lalaudey should be served at an ideal temperature of 16 to 17°C.

Wine and dish harmonies: Farmhouse pigeon stew, wheat risotto with new vegetables.

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A.O.C. Moulis

The vineyard:

Croupe de Boucqueyran Tertiary alluvial gravel of Pyrenean origin

Superficie : 10 ha of vines
Average age of the wines: 25 years
Vine types: 45 % Merlot, 55 % Cabernet Sauvignon
Planting density: 6 600 vines/year – 10 000 vines /ha
Yield: 40hl/ha
Annual production: 12 600 bottles

Wine-making technique: Late harvest at optimum maturity

Process :
	Sorting at the vineyard Sorting after the thinning-out of the leaves No pressing Pre-fermentation maceration Turning Shedding Long fermentation period

In the maturing cellar:
	100% French oak barrels Produced by 5 different coopers 30% new wood and 70% used for one wine 12 months of maturing Fining with an egg-white Light filtration on bottling

The vat-room:
	Vat area consisting of 18 concrete vats Thermo-regulated from 30 to 90 hl Reception on sorting table, vibrating table and the stalk-remover Vertical press

Dégustation : Rubis de Lalaudey - 2003

Beautiful deep, concentrated and intense ruby colouring. Aromas of ripe fruit blend with grilled aromas and hints of vanilla. The rich tannins raise this wine to the Moulis status of excellence. It can be enjoyed to the full whilst still young but will quite happily keep for a few years.

Serving advice:  Château Lalaudey should be decanted at least 1 hour before consuming and should be served at an ideal temperature of 16 to 17°C.

Wine and dish harmony: Tournedos of "Rossini" duck fillet, potato gratin with mushrooms.