Château du Moulin-à-Vent

Bourgogne, France

Château du Moulin-à-Vent, Moulin-à-Vent — 2020

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  • Vineyard Profile

    • Selection of top 3 terroirs of Moulin-à-Vent:

      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: 60 years
    • Density: From 10,000 - 12,000 vines/hectare
  • Vintage Report

    • Very good and sunny vintage. Harvest was early, and long due to the heterogeneity of maturity of the terroirs.

    • Harvest Date(s): Manual harvest from August 20 – September 8, in small 30-liter containers; two sorting tables positioned before the destemmer. 80% destemmed.
    • Yields: 40 hectoliters per hectare
  • Vinification

    • Traditional vinification without sulfites: one pumping over per day and a punching down during fermentation to release extra juice (and get a homogeneous pumping over.) Low fermentation temperatures (max 25°C) and average whole bunch rate of 35%. Total duration, from 15 to 18 days.

    • Aging: 25% oak aged, 75% in stainless-steel tanks for 18 months
    • Bottled: March 22, 2022
  • Technical Information

    • Alcohol: 13.0%
    • TA: 3.7 g/L
    • p H: 3.44
  • Tasting Notes

    • On the nose, this sunny vintage cuvée expresses notes of cherry and violet. On the palate, the wine is energetic and powerful, expressing the freshness of the terroir. It can sometimes seem more closed when just opened, proof of great aging potential.



  • Château du Moulin-à-Vent, Moulin-à-Vent — 2020 – Wine Spectator – 90 Points

    “A fresh, svelte version, with black pepper, crushed rock and wet earth, showing serious savory power and vibrancy as well as a salted beam of iron shavings. Reveals singed sandalwood and bay leaf on the sanguine finish.”