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A Bordeaux from the natural movement, still a rarity in the Médoc! More info
Les Closeries des Moussis is a 2-hectare domain created in 2009 by Pascal Choime and Laurence Alias, and it now has organic and biodynamic certification. This means the grapes are harvested by hand. This cuvée is a blend of Cabernet Sauvignon (70%), Merlot (20%) and Cabernet Franc (10%). The terroir is made up of gravelly soil that drains the plants well. As for the vinification, the bunches are destemmed and there is a gentle extraction with stirring. No additives are used. The wine is matured in demi-muids (600 litres) with a low proportion of new wood (5-10%). The nose is dominated by little, black fruits and notes of juniper. These aromas carry through to the palate where the tannins are nice and supple. Serve this wine at 16°C with roasted lamb or a Saint-Nectaire.
Les Closeries des Moussis - Haut Médoc serve at a temperature of 16°C. It will pair perfectly with the following dishes: Gigot d'agneau, Lamproie à la bordelaise, Saint-Nectaire.
Peak: Drink until 2028
Les Closeries des Moussis is a 2-hectare domain created in 2009 by Pascal Choime and Laurence Alias, and it now has organic and biodynamic certification. This means the grapes are harvested by hand. This cuvée is a blend of Cabernet Sauvignon (70%), Merlot (20%) and Cabernet Franc (10%). The terroir is made up of gravelly soil that drains the plants well. As for the vinification, the bunches are destemmed and there is a gentle extraction with stirring. No additives are used. The wine is matured in demi-muids (600 litres) with a low proportion of new wood (5-10%). The nose is dominated by little, black fruits and notes of juniper. These aromas carry through to the palate where the tannins are nice and supple. Serve this wine at 16°C with roasted lamb or a Saint-Nectaire.
It was in the Haut-Médoc region that Pascale Choime and Laurence Alias decided to create their domain Les Closeries des Moussis in 2009. A lovely year to kick off the project with 1.5 hectares on the Sénéjac plain, later completed with a little parcel in Margaux. The domain now covers 2 hectares. These two passionate producers, one an oenologist and the other an agronomic engineer interested in sustainable development, made the decision to follow biodynamic methods on their domain. Also certified organic, they cultivate their 30-year-old vines on soil rich in grave, clay and limestone. One of the parcels really stands out from the rest, though: one that dates back 150 years, a survivor of the phylloxera blight where there are six varietals planted. The land is worked with a horse, Jumpa, whilst the whilst cutting, debudding, defoliation and harvesting are all done by hand. For the vinification, the bunches are entirely destemmed. What follows is a gentle extraction with stirring. There are no additives apart from a small amount of sulphites when necessary.
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