Château du Moulin-à-Vent, Moulin-à-Vent — 2021
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Introduction
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Located in the southernmost tip of the Burgundy region, Moulin-à-Vent was one of the first appellations awarded AOC status in 1936. Chateau du Moulin-à-Vent, named for the 300-year-old stone windmill atop the hill of Les Thorins, dates back to 1732 when it was called Chateau des Thorins.
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Vineyard Profile
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This is a blend of the Château’s top three sites: Moulin-à-Vent, ‘Les Thorins’ and ‘Les Caves’. Delicious ripe red fruit, great structure, and lift, it showcases the cru of Moulin-à-Vent in a glass.
- Vineyards: 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.
- Appellation: Moulin-à-Vent
- Location: Bourgogne
- Cultivation: Sustainable; Organic cultivation without official certification
- Vine Age: 60 years-old
- Soil: Granite soil - rich in iron oxide, copper and manganese
- Exposure: “Le Moulin-à-Vent”: Eastern exposure “Les Thorins”: Southern exposure “Les Caves”: Eastern exposure
- Density: From 10,000 - 12,000 vines/hectare
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Vintage Report
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Late year with heterogeneous maturity and low yields due to spring frost and humidity. Slow but accomplished maturity on granitic soils.
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Vinification
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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 20%. Total duration, from 15 to 18 days.
- Aging: 40% oak aged, 60% stainless steel; 9 months in oak barrels, then 9 months in stainless-steel tanks or 18 months.
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Technical Information
- Varietal Composition: 100% Gamay Noir
- Alcohol: 13%
- TA: 3.3 g/L
- p H: 3.56
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Tasting Notes
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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 20%. Total duration, from 15 to 18 days.
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