Château du Moulin-à-VentBeaujolais, France
Why you'll love it
This is your entry into serious Moulin-à-Vent. Old vines, top sites and proper winemaking give it far more depth and ageing potential than most Beaujolais.
Proper, structured Gamay. Bright red and darker berry fruit layered with graphite, white pepper and a subtle citrus lift. Medium to full-bodied with fresh acidity and fine, silky tannins that give it real shape and length.
Roast chicken, pork, charcuterie, or anything with a bit of savoury depth.
Best known in Beaujolais, Loire Valley
The grape of Beaujolais. Juicy red berries, floral notes and low tannin make it a joy to drink, especially served slightly cool. The ten Crus produce deeper, more serious versions that can age well, and the Loire makes light, crunchy examples too.
France
Unfairly dismissed by those who only know Nouveau. The ten Beaujolais Crus — Morgon, Fleurie, Moulin-à-Vent and seven others — make serious, terroir-driven Gamay that can age remarkably well. Serve slightly cool. Drink with everything.
Beaujolais, France
Moulin-à-Vent in Beaujolais, and Gamay taken seriously. The vines are old, 60 years and up, and the wines are aged for close to two years. Love Wine stocks three: a blend of top sites, Les Verillats from a 300m granite slope, and La Rochelle.
More from Château du Moulin-à-Vent →Sourced from a selection of historic “Première Classe” terroirs across Moulin-à-Vent, with vines around 60 years old. Vinified parcel by parcel with whole bunch fermentation and aged for nearly two years to build structure and complexity.
If you like these, you'll love this: Northern Rhône reds, structured Beaujolais, lighter Burgundy
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