Deep ruby; tight, ruby rim. Sweet and ripe dark fruit (blackberries, plums) with toasted notes (moca, coffee). Tones of herbs, wet leaves and washed stones make the wine slightly more complex than most other 2012s of the same class. Dry, chalky terroir note on the palate, so there is some firm grip on the dry finish with lifted acidity and polished tannins. Should this wine have even more finesse, this wine will become the most qualified and consistent contender for the best valued St Emillion Grand Cru Classe B in Hong Kong in terms of richness and robustness. ABV14%; medium bodied, full nose. Scores not bad at all (RP92)!
Vintage 2012 Chateau Cap de Mourlin, to Robert Parker, is ‘the best ever’ that has been produced. Situated north of the Southern camp of GCC, it lies north of Chateau Larmande, Chateau Balestard-la-Tonnelle, Chateau Petit-Fauroe-de-Soutard, as well as Chateau Soutard.
The 14 hectare Chateau Cap de Mourlin vineyard resides on clay, limestone and sandy soils, typical of that part of the St. Emilion appellation. The vineyard is planted to 65% Merlot , 25% Cabernet Franc and 10% Cabernet Sauvignon with vines that are on average, close to 35 years of age, so there is always some complexity, diversity and intensity tasting Cap de Mourlin and in particular this easier 2012.
There is some freshness as whole berry fermentation takes place in temperature controlled, stainless steel vats. Malolactic fermentation is performed in 50% new, French oak barrels, so very much creamy mocha tones. The wines are aged in 50% new French oak barrels for up to 18 months. On average, Chateau Cap de Mourlin produces almost 6,000 cases of Cap de Mourlin wine per year. There is a second wine , Capitan de Mourlin