Chateau Minvielle Cuvee 1610, 2014 – Gold Medal

4.00 out of 5 based on 1 customer rating
(1 customer review)


Sleek, plush and polished Right Bank Claret with subtle spicy notes. Vibrant brambly flavours of blackberry, raspberry and loganberry with juicy dark cherry and plum. Lovely undertones of pepper, cinnamon, caramel and and candied red fruits. Rounded tannins with a long smooth finish. Firm, fresh and aromatic.

70% Merlot, 30% Cabernet Sauvignon. 12% abv. 75cl.


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chateau minvielleChateau Minvielle is a very old estate dating back to at least 1610, hence the name of this lovely Gold Medal winning cuvee. The long, sturdy chateau is built of white stone and sits on a hillside in the village of Naujan et Postiac near the river Dordogne, just south of Saint Emilion towards the Cotes de Francs and Castillon. Founded by the Romans Noviacus and Postius this little village is in the township of Branne and the whole area is an ancient one, peppered with medieval water mills and fortified chateau that were once owned by the Knights Templars.

minvielle chaiMinvielle takes its name from the Italian nobleman, Philippe de Minviellle, a batallion commander who originally built the chateau. His descendant Louis de Minvielle, born in 1707, was an advisor and lawyer in the Bordeaux parliament. During the French Revolution (1789 – 1799) the historic Chateau Minvielle was seized and re-sold as a national property to the Gadras family in 1805, who have been making wine there ever since.

Currently Pierre Gadras is at the helm of the chateau, aided by leading Cru Classe oenologist Pascal Poussevin, and his wines are regular award winners at regional and national competitions. It’s not hard to see why Chateau Minvielle is a popular wine with the local enthusiasts; this is a very well made Claret.

Being medium bodied and well balanced, Minvielle is a super wine to pair with food. It’s excellent with game, duck and leg of lamb but also goes well with salamis, parma ham, poultry, rich meat based pasta dishes . . . and, of course, roast beef.

Learn more about Clarets on Nick’s Blog:  Bordeaux’s secret recipes – the Red blends

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1 review for Chateau Minvielle Cuvee 1610, 2014 – Gold Medal

  1. 4 out of 5

    Light & fruity young claret, smooth but with some depth of flavour, definitely improves after breathing for at least an hour, it really complimented the Breast of Duck I had for dinner over the weekend.

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