Moulin-à-Vent
Appellation VillageMoulin-à-Vent
Grape Variety :
Gamay.
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Vineyard
Site: one of the oldest vineyards of Beaujolais, it is located high up on a hill and surrounds an ancient wind-mill. History & tradition: the name comes from the wind-mill (moulin à vent in French), which is 300 years old. The vineyard was already cultivated by the Romans. Soil: pink granite with manganese in the subsoil, perfect for Gamay.
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Viticulture
Density: 9 000 vines/ha, to check the strength of the varietal. Pruning: Gobelet method (Goblet pruning), very short, to control yield.
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Vinification
Harvesting: by hand. Method: traditional for Beaujolais; semi-carbonic maceration, full bunches of grapes. Maceration: 4 to 10 days. Ageing: stainless steel vat.
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Tasting note by Véronique Boss-Drouhin
"Great breed. Beautiful dark garnet colour. Intense and elegant aromas, with notes of peony, tea rose and damson plum, often with nuances of liquorice. On the palate, beautiful structure, velvety texture ("gras") and majesty. The aftertaste is long, refined and appetizing in a subdued way. The Cru of Beaujolais that is the closest in style to the Burgundies of the Côte d'Or".
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Vintage
The wines are good and homogenous all over the Beaujolais region. The colour is frank and fairly dark and there is a nice fruity spontaneity on the nose, as on the palate. This year we can say that the aromas have a tendency towards red, rather than dark fruits.
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Serving
Temperature: 15°C (57°F). Cellaring: 2 to 6 years - even 30 years in great vintages.
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