Moulin-à-Vent

The Moulin-à-Vent appellation covers the two communes of Romanèche-Thorins in Saône-et-Loire and Chénas in Rhône. The decree recognizing the appellation dates back to September 11, 1936, but as early as 1924, the Mâcon court, charged with settling disputes arising from the counterfeiting of an already renowned wine, had defined the geographical limits of the cru and thus, in a way, consecrated the birth of the Moulin-à-Vent appellation, more than 10 years before the law instituting A.O.C.s.

The Moulin-à-Vent vineyard covers some 670 hectares, with annual production of around 36,500 hectolitres. The only grape variety used is Gamay noir with white juice, for an exclusively red wine. Particularly noteworthy are Domaine des Terres Dorées, Domaine Dominique Piron, Domaine du Vissoux, Domaine Paul Janin et Fils and Château des Jacques.

The terroir of Moulin-à-Vent is characterized by friable pink granite arena, known as gore, infiltrated here and there by seams of manganese. This mineral is one of the appellation's distinguishing features. The grapes are vinified in whole bunches. This method is unique to Beaujolais. After vatting and initial alcoholic fermentation, the grapes are pressed. Juice from the press and juice from the vat are then blended before a 2nd fermentation, malolactic. Its role is to soften the wines by removing acidity. To express the maximum number of components and give Moulin-à-Vent wines structure, many winemakers use techniques that immerse the grapes in the juice during fermentation: grillage, pigeage, délestage or remontage. Well-structured, some Moulin-à-Vent wines can be aged in oak barrels to obtain cuvées fûts de chênes, enabling the winemaker to broaden the range of wines on offer.

Moulin-à-Vent is one of the 10 communal appellations of the Beaujolais crus. Unlike the other 9 appellations, which are named after the village in which they are produced, the Moulin-à-Vent Beaujolais AOC has the particularity of being named after its emblem, an ancient mill located in the commune of Romanèche-Thorins. But that's not its only distinctive feature. Among the Beaujolais crus, Moulin à Vent also stands out when tasted.

Straddling the communes of Romanèche-Thorins in Saône-et-Loire and Chénas in Rhône, Cru Moulin à Vent is often described as "the lord of the Beaujolais crus". This is due to its weathered granite soil, commonly known as "gore" among winegrowers. Although poor overall, this soil is richer in organic matter than the vineyard soils of the Fleurie or Chiroubles hillsides, for example. What's more, its porosity ensures an ideal water supply: neither too much nor too little. The vines planted in this appellation draw all the elements essential to their growth from the soil.

The Moulin-à-Vent vineyards also benefit from the most advantageous altitudes, exposures and slopes of the 10 crus.

The result is generous, full-bodied wines with greater ageing potential than other crus.

To properly enjoy a Moulin a Vent wine such as Moulin a Vent Croix des Louves, you need to be patient. Unlike Beaujolais and Beaujolais-Village AOC wines, which are best enjoyed young, Moulin à Vent, like Morgon and Chénas, can be kept for 3 to 10 years, sometimes longer in the best vintages.

Like the finest vintages, it needs to be stored in the best possible conditions. You therefore need to pay particular attention to the temperature, light and humidity of the cellar in which you will store your bottles, while waiting for the perfect opportunity to enjoy them. If you can't offer your best bottles ideal storage conditions, it's best to buy ready-to-drink wines that have been stored in good conditions, either from the producer or from a wine merchant.

Moulin à Vent red wine is best served at room temperature. This means it should be served at a temperature of between 15 and 18 degrees (cellar temperature). In hot weather, the wine should be kept at this temperature by plunging it into an ice bucket.

This wine is an ideal accompaniment to red meats, game and strong-flavored cheeses such as Camembert, Epoisse or Munster. Its robust, full-bodied character is a perfect match for rich, home-style cooking.

Moulin-à-Vent gets its purplish-red color from the Gamay grape from which it is made.

On the nose, it initially emits a fruity fragrance reminiscent of cherry or blackcurrant. After a few years' cellaring, the bouquet becomes spicier, with notes of musk, truffle and undergrowth.

It's on the palate that Moulin-à-Vent reveals all its uniqueness. Powerful, fleshy and velvety, it offers fine, woody tannins and typical Gamay aromas that develop and blossom over time.