Merlot, Cabernet Sauvignon, Cabernet Franc
This deep, ruby-red wine opens with textbook Bordeaux aromas of currant, raspberry, and plum, followed by rich creme de cassis and crushed stone. There's some toasty oak present as well, but it lingers subtly in the background, and highlights rather than overshadows the ripe, juicy fruit.
Juicy and plush on the palate, this full-bodied wine has a deep core of red fruit. The acidity is fresh and vibrant, balancing the firm, youthful tannins that persist through the long, juicy finish. Undertones of spice, earth, and smoke add complexity to what's otherwise a bright, fruit-driven red that will reward a bit of time in a decanter or your cellar - if you can wait!
Highlight the earthy notes in this Haut-Médoc with a warm salad of grilled eggplant, mushroom, and zucchini, or match the intensity with grilled bison or game.
Fresh B.C. cherries out of the back of a truck, all eaten before you can get them home!
Sometimes also referred to as 'cassis', this black fruit tasting note is common in red wines.
Sweet, fruity and sensual, similar stone fruit aromas to a peach, but without the 'fuzziness.'
Your windowsill herb garden gives off a lovely herbal smell every time you walk by.
The smell of a freshly rolled cigar, slightly sweet, and earthy - just like Grandpa's hugs.
2021 - 2028
Bordeaux can be intimidating to new and experienced wine-drinkers alike, so we jump at any chance to expose WineCollective members to approachable, delicious wines from this historic region. Enter a new WineCollective exclusive: Château Trois Moulins (which means "three mills"), named after a nearby flour mill. Located in Haut-Médoc, and sister property to the famous Chateau Cambon La Pelouse, Trois Moulins' eponymous red is a classic Bordeaux blend of Merlot, Cabernet Sauvignon, and a splash of Cabernet Franc.
Situated on soils that typify Haut-Médoc, with high concentrations of well-draining gravel, the vineyards of Château Trois Moulins are ideally situated for optimal ripeness of Bordeaux's three most important red grape varieties. After harvest, there's a week-long cold maceration period before the juice is fermented in temperature-controlled stainless steel tanks. Final oak aging takes place in a range of oak barrels, of which only about 30% are new, adding subtle influence without overshadowing the fruit.
Enjoy this classic red now or over the next 5-7 years at about 18 C.
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