Chateau Moya 2011 Review from AOC Castillon – Cotes de Bordeaux
Currently in the process of studying for the next level of my WSET certification, I stumbled into Total Wine on my lunch break to acquire a couple of wines that had absolutely nothing to do with Bordeaux. However, I’ve been a Bordeaux enthusiast for the past 8 years, so I couldn’t help myself when I walked in the door and the room lit up with a tasting table stacked with tiny tasting cups of Right Bank Bordeaux wine.
Better still, in all his glory, Tom Davey the sales director himself for Chateau du Gaby happened to be the one administering the tasting here in Boca Raton. I quickly jumped on this opportunity to taste some of his wine as well as pick his brain about Chateau du Gaby and the 2011 vintage of Chateau Moya.
Related: Stay tuned for some of Tom’s musings on the Winederlusting blog related to life and wine making in Bordeaux
A little bit about the Chateau Moya 2011 Bordeaux
The grape makeup of this particular vin is classic Right Bank Bordeaux. 93% Merlot complimented by 7% Cabernet Sauvignon, masterfully crafted by noteworthy Bordeaux wine maker and vineyard director Damien Landouar.
These grapes are grown on vineyard property acquired in 2008 by David Curl, who runs Chateau du Gaby, the umbrella brand for Chateau Moya which signifies a different piece of vineyard property.
The Chateau Moya vineyard is conducive to producing nicely styled Merlot dominant red blends given the limestone and clay soil composition throughout the area. This kind of Terroir, in addition to the micro-climate offered by the rolling hills of the Castillon Cotes de Bordeaux AOC, truly helps to set the brand up for greatness. In fact, this particular appellation isn’t far from the famed St. Emilion.
Adding a refreshing tilt to the wine making practice, Chateau du Gaby employs strict organic practices and is certified as such, using no weed killers or conventional pesticides on or around their vines. Grapes were harvested by hand from vines that are about 30 years old between October 10th – October 20th of 2011. They were then fermented in a combination of stainless steel and wooden vats within a temperature controlled facility.
Following vinification, the Chateau Moya is aged between 16 and 18 months in 50% New Oak and 50% 1 to 2 year old barrels.
Overall, 40,000 bottles of wine were produced unfiltered at an ABV of 13.5%.
Thus far, the wine has attained notoriety from industry professionals and wine publications. Including ratings of 89 points from Wine Enthusiast, 87 by JM Wine Spectator and has netted a Silver Medal from Allwines Miami USA and a Silver Medal from Allwines Cologne Germany.
Despite being an unfiltered red wine, the color and clarity of this vin is gorgeous. Around the rim, the 2011 is just beginning to show its age with a soft ruby but not-quite-garnet hue. The core is rich ruby with some translucency, indicative of the Merlot dominance in the Chateau Moya. The aroma is everything beautiful that I love in classic Bordeaux wines. Black cherry and red currant with soft leather chair and almost a hint of freshly opened tennis balls.
The opening palate is complex, dry and bright with medium intensity and body. There’s a solid backing of refreshing acidity and grippy tannins overlaid with fresh cherry, cedar, cassis, black plum and dry leaves. The middle gives off more obvious hints of the gorgeous terroir from which the Moya is grown. Limestone is noticeable and adds a perception of cooling across the palate. It compliments the acidity nicely giving great balance to the wine. Towards the close, additional leather nuances show themselves backed by touches of raspberry, cassis leaf, juniper and strawberry. The finish is medium-long with a lingering sensation of astringency. Yum.
Food Pairing the Chateau Moya
This is one of those “safe reds” I bring up from time to time. Given the refreshing acidity and tannic content, this wine can go well with salty, savory or acidic dishes. I’d err on the side of lean red meat, in that the soft hints of oak aging and medium body will help to accent that style of savory flavor. Conversely, look at savory poultry (like duck or quail), or other forms of lean red meats such as bison, or gamy meats like venison. If that’s too heavy for you, roasted chicken with cracked black pepper and a hint of salt will work beautifully.
For appetizers, go with sharper aged cheeses, roasted veggy skewers or tomato caprese toasts.
Take a look at a few of our recipe recommendations below:
- Baked Caprese Salad Toasts
- Simple Grilled Vegetable Skewers (Kabobs)
- Artisan Reserve 3 Year Cheddar Cheese Slices (Click to Order)
- Simple Roasted Chicken Recipe with Salt, Black Pepper, Thyme and Dijon Mustard
- Quick Balsamic-Glazed Filet Mignon