Château du Moulin-à-Vent

Burgundy, France

Champ de Cour, Moulin-à-Vent – 2016

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  • Vineyard Profile

    • Champ de Cour is located on a plateau between the hills of the windmill and of Fleurie, with an eastern exposure. The granite surface rocks force the roots to dig down deeply to seek their nutrients. 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.

    • Vineyards: ‘Champ de Cour’ stands at the bottom of the hill below the windmill. The top soil is made of alluvium and clearer colored clay. Deep and heavier than in the rest of the appellation, it retains more water which scarcely stops the ripening process.
    • Viticulture: Lutte raisonnée (“reasoned protection”): natural soil amendments, manual weed control and integrated pest management; thanks to the exceptionally clement weather, only five biological treatments of the vines were used this year.
    • Size: 3.3 hectares (8.1 acres)
    • Vine Age: 35-year old vines
    • Soil: Alluvion and clearer colored clay
    • Density: 10,000 vines/hectare
  • Vintage Report

    • Harvest Date(s): Manual harvest from September 20–26, in small 30-liter containers; one sorting table positioned before the destemmer
    • Yields: 20 hectoliters per hectare (Normal yields in the region are 45 - 50 hl/ha, while the maximum authorized is 52 hl/ha.) (1.48 tons per acre)
  • Vinification

    • 20% destemmed; pumping-over during cold prefermentation 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.

    • Aging: 12 months, 100% french oak barrels then 6 months in stainless steel tank before bottling, medium toast; oak chosen 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; the origin, grain and toast intensity are chosen according to the characteristics of the vintage.
  • Technical Information

    • Varietal Composition: 100% Gamay Noir
    • Alcohol: 13.0%
    • Optimum Drinking: 9+ years, with gradual development over the years. Younger wines should be poured into a carafe one hour before serving.
  • Tasting Notes

    • The deep red color of the wine offers the first hint of its massive concentration. The nose is an explosion of red fruit, with roasted and spicy (pepper and saffron) notes. A full-bodied wine of considerable elegance, lively tannins and superb length, with a mineral finish.



  • Château du Moulin-à-Vent Champ de Cour – 2016 – Vinous – 94 Points

    Shimmering purple. Assertive, smoke-accented aromas of fresh dark berries, violet, licorice and exotic spices. Energetic black raspberry, bitter cherry and floral pastille flavors show impressive depth, and a spine of smoky minerality adds lift and delineation. Turns sweeter on the youthfully tannic, penetrating finish, which hangs on with strong, floral-driven tenacity.

  • Château du Moulin-à-Vent Champ de Cour – 2016 – Wine Spectator – 92 Points

    This strikes a good balance between elegance and power, with floral notes weaving through raspberry reduction and cherry tart flavors.

  • Château du Moulin-à-Vent, Moulin-à-Vent Champ de Cour – 2016 – James Suckling – 91 Points

    This joyful and elegant Moulin-à-Vent has very effusive, ripe cherry and mulberry aromas. Juicy and vivid with a long, mineral finish. Drink or hold.

  • Château du Moulin-à-Vent, Moulin-à-Vent Champ de Cour – 2016 – The Wine Advocate – 91 Points

    From a lieu-dit that's richer in clay, the 2016 Moulin-à-Vent Champ de Cour displays a bouquet of earthy, spicy plums and red fruit, framed by recently used oak. On the palate, the wine is medium to full-bodied, with an ampler, fleshier profile than Les Vérillats, its initially chewy tannins melting on the finish. With more concentration and less oak influence...