Learn everything about Chateau Cap de Mourlin St. Emilion with wine tasting notes and wine with food pairing tips. Learn the best vintages, a history of the property, and information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Cap de Mourlin History, Overview
Chateau Cap de Mourlin draws its name from the founder of the estate. The Capdemourlin family gave its name to a small hamlet where their direct descendants have continued to live over the past four centuries.
he Capdemourlin family owns and manages other estates in St. Emilion; Chateau Balestard La Tonnelle and Chateau Petit Faurie de Soutard. They also own property in Montagne St. Emilion , where they produce Chateau Roudier.
In 1983, Jacques Capdemourlin pieced together the Right Bank, Bordeaux vineyard of Cap de Mourlin in Saint. Emilion. Massive rebuilding and renovations were needed in the vineyards and wine making facilities.
The massive renovation project included the construction of a new vat house, an air-conditioned area where malolactic fermentations could take place. If that was not enough, they also constructed a new barrel aging cellar.
Chateau Cap de Mourlin Vineyards, Terroir, Grapes, Winemaking
The 14 hectare Chateau Cap de Mourlin vineyard is planted to 65% Merlot, 25% Cabernet Franc and 10% Cabernet Sauvignon. The terroir is clay, limestone and sandy soils, typical of that part of the Saint Emilion appellation. The vines are on average old, as they are close to 35 years of age.
To produce the wine of Chateau Cap de Mourlin, whole berry fermentation takes place in temperature controlled, stainless steel vats. Malolactic fermentation is performed in 50% new, French oak barrels.
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.
Since hiring Stephane Derenoncourt, the quality of the estate’s Bordeaux wine continues improving year after year. 2010 is the best vintage yet produced of Cap de Mourlin. However, 2015 and 2016 now give that previous vintage a run for the money as the best wines produced here.
When to Drink Chateau Cap de Mourlin, Anticipated Maturity, Decanting Time
Chateau Cap de Mourlin is usually better with 3-4 years of bottle age. Of course that can vary slightly, depending on the vintage. Chateau Cap de Mourlin is best enjoyed in the first 3-12 years of life.
Young vintages can be decanted for up to 1 hour or so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Serving Chateau Cap de Mourlin with Wine and Food Pairings
Chateau Cap de Mourlin is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Cap de Mourlin is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Cap de Mourlin is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.
Château Cap de Mourlin Wine Tasting Notes
8 Vintages 15,611 Views Sort by Vintage-Rating
|2016||Château Cap de Mourlin (St. Émilion Grand Cru)|
With its licorice infused, dark red berry, coffee bean and mocha personality, the wine is round, forward and loaded with sweet, ripe, juicy fruits.
565 Views Tasted Sep 21, 2019
Loads of ripe, juicy, dark red fruits with a blast of licorice, chocolate and strong espresso note rides on top on the fleshy berries. Round, forward and easy to like, you can enjoy this on release, or with a few years of aging.
912 Views Tasted Feb 11, 2019
Lush, juicy, dark red fruits, espresso, earth and fennel create the nose. In the mouth, the fruit is velour -- plush and soft with a concentration of flavor and sweetness in the finish.
952 Views Tasted Apr 29, 2017
|2015||Château Cap de Mourlin (St. Émilion Grand Cru)|
Smoky with plums cherry and herbal essences are on the nose. On the palate, espresso beans, smoke, earth, black cherries and licorice burst out of the starting gate. This wine is soft, polished, round leaves you with fresh, salty plums in the finish.
1,572 Views Tasted May 21, 2018
Espresso beans, smoke, earth, black cherries and licorice burst out of the starting gate. This wine is polished, fresh, ripe and round with a plum and cocoa finish.
1,294 Views Tasted Apr 29, 2016
|2014||Château Cap de Mourlin (St. Émilion Grand Cru)|
Medium bodied, fresh, bright wine with a raspberry, fresh brewed espresso and red plum character for early consumption.
1,565 Views Tasted Dec 13, 2017
|2013||Château Cap de Mourlin (St. Émilion Grand Cru)|
This nose is tight and requires coaxing to find its aromatics, while the palate delivers spicy red berries and cherries, medium body and a light style. 85-88 Pts
1,528 Views Tasted Apr 28, 2014
|2012||Château Cap de Mourlin (St. Émilion Grand Cru)|
Lusciously textured, with smoky, licorice tinged, fresh, sweet, ripe, black cherry and chocolate flavors from start to finish. A few more years will add more secondary nuance and softness. This was surprisingly good.
1,829 Views Tasted Dec 27, 2017
|2010||Château Cap de Mourlin (St. Émilion Grand Cru)|
Cap de Mourlin Licorice, plums, coco powder and oak, medium bodied, soft textures and a red and black plum finish. 88-90 Pts
2,016 Views Tasted Apr 22, 2011
|2009||Château Cap de Mourlin (St. Émilion Grand Cru)|
Light in color, fruit and length. Drink up sooner than later.
2,095 Views Tasted Dec 31, 2014
|1955||Château Cap de Mourlin (St. Émilion Grand Cru)|
On the one hand, the wine has clearly faded, with high levels of acidity and not a lot of fruit. But there is enough there, there to make it at least interesting. On the other hand, considering that the wine comes from moderate terroir made by a chateau that is not known for making seriously age-worthy wines, as this is more than 60 years old, this was an amazing bottle of wine making it a treat to experience.
1,283 Views Tasted Mar 19, 2016