This wine gives off dark berries, lingonberry, raspberry and soil aromas. On the palate, there is ripe boysenberry, black plum, black cherry and black raspberry fruit, along with savory bramble, licorice root and a touch of cocoa to balance it. The wine is medium weight, yet dense and supple. Delicious and surprisingly textural.

WINE INFORMATION

Moulin-a-Vent, or Windmill in French, is arguably the most noteworthy of the ten Beaujolais crus, located in the very north of the Beaujolais region. The vineyards of Moulin-a-Vent lie on the south- and southeast-facing slopes of the Beaujolais hills, where they are protected from harsh continental weather systems from the northwest. Instead, the region's high sunlight hours and gentle 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. The most distinctive and desirable feature of the terroir here comes from the manganese, a mineral that retards growth and results in a smaller yield of highly concentrated grapes with beautiful red hue are produced. This leads to deeper, more intensely flavored wines than are produced in other parts of Beaujolais.

The historic Château des Jacques estate, located in the village of Romanèche-Thorins in the Moulin-à-Vent appellation, is widely recognized as one of the most prestigious estate in Beaujolais. It was purchased by Louis Jadot in 1996, at which time Maison Louis Jadot became the first Burgundy house to own a major Beaujolais vineyard. In 2001, Louis Jadot bought another well-located vineyard in Morgon. The winery is managed by winemaker Cyril Chirouze, who led the winery’s winemaking team from 2017 to 2015.

This wine is a blend made from eight different terroirs of Moulin-A-Vent : Rochegrès, Carquelin, Champ de Cour, Thorins les Vérillats, La Roche, la Rochelle and Les Caves. The pink granite soils are different from one vineyard to another and show various depths, alterations and exposures. Picked and sorted by hand, and often de-stemmed, the grapes macerate slowly over the course of three or four weeks. Both pigeage and pumping take place during the fermentation period depending on the vintage characteristics. The wines are aged for 10 months in concrete tank and in oak barrels, in our historic cellar. The oak used to make the barrels comes from the forests of Allier, Limousin and Nivernais.

Charcuterie, Chicken/Turkey, Duck, Fish-full flavored (salmon/tuna), Ham, Hearty stew, Mushrooms, Pizza, Pork, Red Meat, Roasted Root Vegetables, Sausage, Tapas, Wild Game