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Review 2015 Chateau du Moulin a Vent Moulin-a-Vent 750ml

2015 Chateau du Moulin a Vent Moulin-a-Vent 750ml

$40.00
($40.00 Incl. tax)
available for order
Exemplary scores for a Beaujolais, this ultra fresh offering still packs a serious, luscious punch filled with red fruits and mouthwatering acidity.
About the Wine
  • Introduction

    • Moulin-à-Vent’s weathered granite soils are thin, with sandy pockets, enriched by high mineral nutrients and a granite bedrock with seams of manganese, copper, iron and other metallic oxides. Its clay-rich soil contains five minerals, giving the wine its unique character. The powerful winds blowing on the appellation have a decisive impact on the sanitary state of the vineyards, the maturation and concentration of the berries, and depth that give the wine its instantly recognizable intensity.

  • Vineyard Profile

    • This flagship wine is produced from selections of the harvest from five of the finest vineyards of the estate, all located near the fifteenth century windmill at the heart of the Moulin-à-Vent appellation. The altitude is between 240-280 meters (787-918 feet) with a predominantly southeastern exposure. le Moulin-à-Vent: the most emblematic terroir located around the historical windmill; relatively flat with an eastern exposure

       

    • Viticulture: Organic cultivation without official certification; natural soil amendments, manual weed control and integrated pest management; gobelet pruning and trellising
    • Vine Age: average age of 40 to 80 years
    • Density: 10,000 vines/hectare
  • Vintage Report

    • 2015 is shaped for ‘grands vins.’ Berries were of perfect ripeness, from skin to seeds. The wines are concentrated, powerful and balanced. Capable of remarkable ageing.

    • Harvest Date(s): Manual harvest from August 27 –September 2, in small 30-liter containers; one sorting table positioned before the destemmer
    • Yields: 27 hectoliters per hectare (Normal yields in the region are 45-50 hl/ha, while the maximum authorized is 52 hl/ha.)
  • Vinification

     

    • At Château du Moulin-à-Vent, the grapes are selectively hand-harvested and transported immediately to the winery in small containers to prevent crushing of the grape clusters and to avoid pre-oxidation of the juice. Every precaution is taken to ensure the grapes arrive at the press whole and unbroken. The grapes are destemmed to prevent rough expressions of Gamay’s primary aromas (pepper, exuberant fruit, dry tannins); the percentage of destemming depends upon each vintage. With some cuvées, cold pre-fermentation maceration is performed for greater extraction of color and flavor. With the 2009 vintage, a cold/hot control system was installed that enables complete control of the temperature of each foudre (large barrel) and stainless steel tank. The extraction period varies, depending upon the vintage and terroir (or climat, as they are known throughout Burgundy), from 21 to 28 days, with traditional extraction techniques employed (punching the cap and pumping over).

      Considerable investment in the winemaking facilities has been made since the Parinet family took over in 2009, bringing the equipment and cellars (which were built in the 1600s and 1700s) into the modern age. The wines are aged in the vaulted cellar of the Château where the temperature is stable at 14°-15° Celsius (57°-59° Fahrenheit). Selection of the capacity, grain, toast and origin (from Taransaud and François Frères) of the barrels depends upon the vintage and the terroir. Barrel aging is on average 14 months; with 20% of the used barrels replaced each year, the average age of the barrels in the cellar is now 2.5 years. Oak aging induces natural micro-oxygenation which creates finer tannins.

      Jean-Jacques and Edouard Parinet, together with winemaker Brice Laffond, have succeeded in their efforts to highlight the individual characteristics of each terroir. The Parinets introduced a quality strategy resulting in the vinification of four individual vineyard cuvées that emphasize the often underestimated richness of the appellation. Under this new direction, Château du Moulin-à-Vent has won back its leading position as ambassador for the appellation and the source of its most remarkable, age-worthy wines.

      20% whole cluster; pumping-over during cold pre-fermentation soak and at the end of fermentation to increase roundness and finesse. Punching the cap at the beginning of fermentation; 21 days extraction to bring out the full potential of the terroirs; 100% indigenous yeast

    • Aging: Aged 18 months with 40% in oak and 60% in stainless steel tanks; French oak from the Allier and Vosges forests; excellent sourcing of oak from the top coopers Taransaud and François Frères to bring out the wine’s signature aromas and tannins
  • Technical Information

    • Alcohol: 13.5%

 

Tasting Notes: There’s black raspberry richness at the center of this wine, concentrated within tannins that draw their power from both grape skins and oak. Brice Laffond destems this fruit, then cold-soaks it with pumpovers before and after fermentation, so there’s no carbonic maceration of the berries. Then he ages it for a year and a half in oak barrels. The barrel spice comes across in notes of cumin and coriander, charred meat and clove, while the fruit is powerful enough to outlast it with generous umami grace. For the cellar.

93 Points Wine & Spirits

92 Points Wine Enthusiast

91 Points James Suckling