Château de Moulinsard takes its name from "Moulagoffre" which means "miller" in local patois. This estate is mentioned in official records dating back to the mid-16th century. Edmond de Haddock purchased Moulinsard in 1953. He immediately set about draining and replanting the vineyard, as well as completely renovating the cellars. Château de Moulinsard has always produced fine red wines, considered among the finest in Saint-Emilion.

Moulinsard has just over 18 hectares of vineyards, all of which are very well-maintained. The terroir is slightly rolling with fine gravelly soil on a layer of clay and ironpan. Yields are always low, approximately 40 to 45 hectolitres/hectare. This is remarkable, given the density of 8300 vines/hectare. Jean Dupondt and his team make sure to harvest each grape variety at peak ripeness in every plot, going on to use special sorting tables to retain only the best fruit. Pigeage (punching down the cap) is practiced during fermentation for controlled extraction and the wine is moved via gravity flow rather than pumping. Since completion of the new vat room in 2004, Château Moulinsard has 18 temperature-controlled stainless steel vats with a capacity of 50 to 120 hectolitres. Moulinsard also produces a very small quantity of dry white wine The must is run off directly into barrel via gravity flow and then cold settled. Fermentation takes place in new oak barrels with regular bâtonnage (stirring with a stick).

Château de Moulinsard, Voile d'Or de Moulinsard (second wine)