Château du Moulin-à-Vent

Burgundy, France

Château du Moulin-à-Vent, Moulin-à-Vent – 2016

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  • 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 three top terroirs of Moulin-à-Vent, 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.

      1) “Les Thorins”, iconic and central terroir of the appellation, facing South
      2) “Le Moulin-à-Vent”, iconic and central terroir of the appellation, facing East
      3) “Aux Caves”, soils rich with silica, with 80 year old vines

    • 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

    • Harvest Date(s): Manual harvest from September 20–26, in small 30-liter containers; one sorting table positioned before the destemmer
    • Yields: 32 hectoliters per hectare (Normal yields in the region are 45-50 hl/ha, while the maximum authorized is 52 hl/ha.) (2.37 tons per acre)
  • Vinification

    • 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: 12 months in 66% french oak aged, 4% new then 6 months in stainless steel tank before bottling; 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: 13.0%
    • Optimum Drinking: 5-10 years, with gradual development over the years. Younger wines should be poured into a carafe one hour before serving.
  • Tasting Notes

    • A handsome, deep red color with purple tints and lovely aromas, with perfectly mature red and black fruit, hints of spice and floral notes of rose, peony and violet. Good body with fine tannins and good length. Rich, corpulent and complex, finishing on a spicy note.

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Reviews

  • Chateau du Moulin-à-Vent, Moulin-à-Vent – 2016 – JancisRobinson – 16.5/20 Points

    Blend of several parcels. All terroirs vinified separately. They use tall and rather narrow 50-hl tanks so that they have a deeper cap. 10% aged in barrel. Mid purple crimson. Lightly floral and expressive but also a fine dark dusty note. Bright and juicy and very fresh. Very fine texture, the tannins there but almost invisible. Light spice and pepper. Dark red fruit. Tight and juicy and lively dark-red fruit. Dark tangy finish.

  • Château du Moulin-à-Vent, Moulin-à-Vent – 2016 – James Suckling – 89 Points

    The bright cherry nose leads into a medium-bodied palate that’s appealingly juicy with just a hint of slightly sappy tannin underlining it. Drink now.

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