| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 2015 |
| Country | France |
| Type of Appellation | AOC |
| Region | Bordeaux |
| Appellation | Moulis-en-Médoc |
| Estate | Anthonic |
| Alcohol by volume | 13,5 % |
| Current phase |
Peak
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2025 | £36.58 |
|---|
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|
Youth
2017 - 2019
|
Maturity
2020 - 2024
|
Peak
2025 - 2029
|
Decline
2030 - 2034+
|
| Grape variety | Percentage |
|---|---|
| Merlot | 71 % |
| Cabernet Sauvignon | 24 % |
| Cabernet Franc | 4 % |
| Petit Verdot | 1 % |
Château Anthonic 2015 from the Moulis-en-Médoc appellation is a classic Bordeaux red, typically blending Merlot and Cabernet Sauvignon with smaller proportions of Cabernet Franc and Petit Verdot, although exact percentages can vary by vintage. The 2015 vintage was marked by a warm and sunny growing season, resulting in wines with excellent concentration, ripe tannins, and expressive fruit. This wine is vinified in a traditional style, with careful extraction during fermentation to highlight both structure and aromatic complexity. Ageing is usually conducted in French oak barrels, often with a portion of new oak, to enhance the wine’s depth and potential for ageing.
Moulis-en-Médoc is one of the smallest appellations in the Médoc, nestled between Margaux and Listrac. Its vineyards benefit from a variety of gravel, clay, and limestone soils, each contributing unique characteristics—gravel providing finesse and aromatic lift, while clay and limestone offer structure and longevity. The proximity to the Gironde estuary moderates the climate, protecting vines from extremes and encouraging gradual ripening. The region boasts a viticultural history dating back to Roman times, with estates like Château Anthonic carrying forward a commitment to craftsmanship and terroir expression.
For food pairings, Château Anthonic 2015’s plush yet structured profile shines with classic Bordelaise cuisine such as entrecôte à la bordelaise (ribeye steak with red wine sauce), roast lamb with herbs, or duck breast with seasonal mushrooms. Regional cheeses, such as Ossau-Iraty or Saint-Nectaire, make excellent companions. The wine’s tannic backbone and ripe fruit enable it to handle richer dishes, such as beef Wellington or venison.
Serve this wine after allowing it to decant for at least an hour to encourage the aromatic complexity to unfold. Ideal serving temperature is between 16 and 18°C. The 2015 vintage is drinking beautifully now but can age gracefully for another 5–8 years, should you wish to explore further complexity with cellaring.
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