Moulin Rouge

About Moulin Rouge

Chateau du Moulin Rouge is in the commune of Cussac Fort Médoc, an exceptional environment located between the prestigious appellations of Margaux and Saint-Julien-Beychevelle. The vines stretch over 27 hectares (66 acres) on gravelly soil with plenty of sunshine and a microclimate influenced by close proximity of the Gironde estuary. Wine reviewers like to compare the wines of Chateau du Moulin Rouge to those of its neighbors harvested in Saint-Julien-Beychevelle.

The story of Château du Moulin Rouge is of one family’s passion for winegrowing. Thirteen generations have worked hard to grow vines, to use the best possible winemaking methods, and to modernize the facilities. Currently, two generations – parents and their children – add their personal contributions, ideas, and expertise to perpetuate the family heritage. Representing the 13th generation are Lucie Secret and Geoffrey Ribeiro. Lucie is an agricultural engineer with a degree from Bordeaux Science Agro; she also has an advanced vocational diploma in viticulture and oenology and a degree in wine law and wine sales. After working at several Médoc great growth châteaux and in South Africa, she returned home and is now the estate’s technical manager and in charge of administration. Geoffrey Ribeiro holds a master’s degree in international trade, a degree in wine marketing and sales, and an advanced vocational diploma in viticulture and oenology. His professional experience includes working for a first growth, and he learned about logistics with a foreign importer. He uses his skills to market and sell the family’s wines worldwide.

The new generation considers it a major priority to make wine responsibly, which is why they obtained level 3 HEV (High Environmental Value) certification, making their wines Certified Sustainable. An average 45 years old, their vines are grown traditionally. This entails working the soil, leaf thinning, and hand picking. Fermentation takes place in temperature-controlled stainless-steel vats. Once alcoholic fermentation and malolactic fermentation are finished, it is time for the delicate operation of blending wines from the various vats. The best ones are put into French oak barrels, one third of which are new every year. The wine is then barrel aged for 12 months. The wines are once again blended at this point, then racked with egg whites in the time-honored Médoc tradition. The wine is typically bottled in June.