In a cruel twist of fortune and fate, Cussac-Fort-Medoc—home to Moneins and its “first wine” Ch. Micalet—was just one measly signature away from inclusion in the AOC of St. Julien. Had that one bureaucrat leant his autograph to the Bordeaux Classification of 1855, this wine might very well be as famous as Léoville-Las-Cases or Gruard Larose.
Cussac’s bad throw of the dice is our great luck, as this red blend of equal parts Cabernet Sauvignon and Merlot from the heart of the Medoc is every bit the equal of a Classes Grown from Saint Julien. Unlike Léoville-Las-Cases and Gruard Larose, however, it is also a screaming good value. Organically made—from the vines through every step of the winemaking process—this 2012 red Bordeaux drinks perfectly now with a range of foods.
· Unlike most “second wines” in Bordeaux, Moneins is actually sourced from a distinct plot among Micalet’s estate vineyards--a one-hectare parcel with average vine age of 30 years and deep gravel soils, which make for concentrated grapes.
· The Wine Advocate rates the 2012 vintage “Outstanding” for this part of Bordeaux and recommends drinking reds from 2012 now and over the next five years.
· Château Micalet and Moneins are two of the few certified organic and biodynamic wines made in all of Bordeaux.
· Officially certified in 2009, this estate has never used chemicals on the property. They also observe the lunar calendar for farming, use cover crops to promote biodiversity and add no sulfites during winemaking.
In this red blend, you'll find notes of cherries and other red fruits. It has fruitier aromas, but the tanins make for a well-balanced, enjoyable wine.
The whole vineyard turned organic in 2009. Respecting the Médoc traditions and involved with terroir’s ecology, the Fédieu's family don’t use anyweed-killer and use the lunar calendar to set the date of sulfur or Bordeaux mixture treatments (to fight mildew), let the land rest 7 days after the pulling out of a vineyard plot (to naturally destroy harmful fungi), and carry out the alcoholic fermentation with natural yeasts. Ancient technics that have shown their efficiency and respect of the land, offering a “good wine that rejoices men’s heart.
Pair this wine with any red meat dishes that are cooked in a savory sauce.
