Medium aromatics with cherry, red currant, crushed rocks and graphite. On the palate the acidity is uplifting with bright red fruit, plum, violets and more minerality. It is medium in body with a silky texture.

Moulin-a-Vent (French for Windmill - one of which towers over the region) is arguably one of the finest of the ten Grand Crus within Beaujolais, known locally as “the king of Beaujolais” for its power, structure, and longevity. The most distinctive and desirable feature of the terroir here stems from the pink granite soils, which are shot through with veins of manganese. This mineral – which is not found in quantity in the other Beaujolais crus – is toxic to grapevines and retards growth of both leafy vegetation and grape bunches. As a result, a smaller yield of highly concentrated grapes are produced by the vines, leading to deeper, more intensely flavored wines than are produced in other parts of Beaujolais.

The vineyards of Moulin-a-Vent grow on the south- and southeast-facing slopes of the Beaujolais hills, protected from the harsh continental weather systems that approach from the northwest. The region's high sunlight hours and cooling influences from the Mediterranean Sea in the south help to maximize the ripening period, leading to grapes with a good balance of flavor and acidity.

Brothers Xavier and Gregory Barbet are eighth generation winemakers and produce sustainably grown wines in a classic, no frill style. After hand-harvesting, the grapes undergo semi-carbonic maceration in vats using only indigenous yeasts. The wines are then aged half in cement tanks and half in large old wooden foudres with a light fining before bottling.

Charcuterie, Cheese, Chicken/Turkey, Fish-full flavored (salmon/tuna), Ham, Hors d'oeuvres, Pork, Roasted Root Vegetables, Vegetables