Moulin-A-Vent
A very classy wine with fabulous laying-down potential, Moulin-A-Vent is the flag-bearer for Beaujolais appellations. It owes its name to a former grain mill that is still standing in the heart of the vineyard and is a listed historical monument.
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Jean Loron began working these parcels, nestled at the foot of the windmill, at the beginning of the 18th century. This Moulin-à-Vent Champ de Cour offers a wide variety of fragrances developing aromas of roast, licorice, kirsch and candied fruits as it ages.
Granite terroir, rich in minerals, in climat “Champ de Cour”. Vines nestled at the foot of the windmill with due south exposure.
The best parcels are selected and the grapes are delicately destemmed. Fermentation for 25 to 35 days. Ageing in barrels on fine lees for 8 to 9 months.
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This Moulin-à-Vent offers various aromas which will evolve with age towards roasted coffee, liquorice, kirsch and candied fruits aromas.
Nestled against the foot of the windmill and exposed east-southeast on a wonderful mineral-rich
granitic soil, on the “climat” of Champ de Cour.
Selection of the best plots, grapes are then sorted and carefully destemmed. Fermentation between
25 and 35 days. The wine is aged in barrels on fine lees for 8 to 9 months.
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The “La Roche” climat lives up to its name with its granite subsoil. This cellar reserve is produced using only exceptional vintages. The wine has a rich structure with elegant tannins and a very good length in the mouth.
Brown, sandy soil over pink granite, low in organic matter.
Manual harvesting with partial destemming. Aged in French oak barrels.
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The location of the vines, planted in weathered granite soil, enables the grapes to ripen easily. The Moulin-à-Vent has firm yet full-bodied tannins that bode well for this wine in the future.
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The vines are located in the prestigious climats of “Champ de Cour”, “Les Pérelles” and “Les Bruyères des Thorins”. Champ de Cour: piedmont soil over old alluvial deposits. Les Pérelles: soil over weathered granite. Les Bruyères: half in weathered granite and half in old alluvial deposits.
Traditional Burgundy vinification methods with destemming and a long maceration followed by partial ageing in barrels.
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