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A rather unusual manganese subsoil allows this Cru to express fine aromas of flowers, spices and ripe fruit in the nose before revealing a harmonious mouth with rounded tannins.
Wine characteristics
- Vintage : Moulin-à-Vent
- Year : 2016
- Appellation : Moulin-à-Vent
- Colour : Red
- Grape types : 100 % Gamay
- Soil : granite and manganese
- Type of viticulture : sustainable
- Contenance : 75cl
Tasting - Cellaring
- Appearance : intense ruby red
- Nose : floral and spicy
- Mouth : dense and fruity
- Serving temperature : 16°C
- Cellaring : 5 to 7 years
- Drink from : 2019
- Winemaking process : vatting for 12-14 days
- Maturation : 9 months in vats and casks
Food-matching
- Food-matching : rib steak with Marchand wine sauce
Domain :
Founded in 1601, this 26-hectare estate has produced 8 appellations, of which 5 are Beaujolais Crus. Low yields and recognised quality wines that reflect their terroir make up a coherent range, in which every wine-lover can find the one he/she likes.
Appellation :
See the latest sales in this region
Officially part of Burgundy, the vineyards of Beaujolais differ both in terms of the undulating landscape and the grape type used: here, gamay is king!
The region extends for 50 km from North to South, averaging 15 km in width. There are 18,400 hectares of vineyards, producing an average of 1 million bottles annually.
The Beaujolais climate is temperate, influenced by three different components: continental, oceanic and/or mediterranean. The contrast in temperature can sometimes by extreme, depending on the prevailing winds.
The region enjoys good hours of sunshine on the best hillside locations.
Production is 99% red wine, with 10 different vineyard villages (Brouilly, Chénas, Chirouble, Côte de Brouilly, Fleurie, Juliénas, Morgon, Moulin-à-Vent, Régnié and Saint-Amour). This is in addition to the more generic Beaujolais and Beaujolais Villages and 1% of white wine (chardonnay). Altitude varies from 190 to 550 metres.
In general, Beaujolais wines are low in tannin, fresh, lively and very flavoursome. Some vintages have good potential for ageing (a decade or more for good years).
Recent vintages
- 2011: a year of great maturity with low acidity, making the wines winning and drinkable from a young age.
- 2012: a more uneven year, with the best winemakers standing out from the crowd. Some of the wines require a little time before being opened.
- 2013: a somewhat late vintage, with rich, deep wines with good cellaring potential.
- 2014: an excellent vintage of - depending on the winermaker's hand - voluptuous and fruity wines to be drunk young, or dense wines suited for cellaring.