Moulin de Duhart 2022 is the second label from Château Duhart-Milon, offering classic Pauillac character with elegance and approachability. It delivers ripe fruit, polished tannins, and a supple structure—an excellent way to experience Left Bank Bordeaux.
Grapes are harvested from gravel and sand soils over limestone, which add freshness and minerality. Traditional winemaking methods are used: destemming and gentle crushing, fermentation in temperature-controlled vats, and malolactic fermentation. The wine is then aged for about 12 months in French oak barrels, allowing flavors to integrate and develop complexity.
Opens with inviting aromas of cherry, black plum, and violets, layered with notes of cocoa, hazelnut, cedar, and subtle tobacco spice. The palate is medium-bodied and smooth, showing juicy red and dark fruit, velvety tannins, and a long, graceful finish.
Serve at 60–65°F. Decant for about 30 minutes to open up its aromatics. Perfect with grilled steaks, roasted lamb, duck breast, mushroom dishes, or aged cheeses. While delicious now, it also has the structure to cellar for several years.
Moulin de Duhart 2022 is the second label from Château Duhart-Milon, offering classic Pauillac character with elegance and approachability. It delivers ripe fruit, polished tannins, and a supple structure—an excellent way to experience Left Bank Bordeaux.
Grapes are harvested from gravel and sand soils over limestone, which add freshness and minerality. Traditional winemaking methods are used: destemming and gentle crushing, fermentation in temperature-controlled vats, and malolactic fermentation. The wine is then aged for about 12 months in French oak barrels, allowing flavors to integrate and develop complexity.
Opens with inviting aromas of cherry, black plum, and violets, layered with notes of cocoa, hazelnut, cedar, and subtle tobacco spice. The palate is medium-bodied and smooth, showing juicy red and dark fruit, velvety tannins, and a long, graceful finish.
Serve at 60–65°F. Decant for about 30 minutes to open up its aromatics. Perfect with grilled steaks, roasted lamb, duck breast, mushroom dishes, or aged cheeses. While delicious now, it also has the structure to cellar for several years.
