Château du Moulin-à-Vent

Bourgogne, France

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

download facts sheet Download tasting notes where to buy
  • 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 (4,047 vines/acre)
  • 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, opulent and complex, finishing on a spicy note.



  • Château du Moulin-à-Vent, Moulin-à-Vent — 2016 – Burghound – 90 Points

    Notes of menthol and wood toast set off agreeably fresh aromas of earthy and peppery aromas of dark currant, violet and newly turned earth.There is again an attractive texture though not quite the same density to the medium weight flavors that flash a touch of minerality on the better-balanced and lingering finish. While this could certainly be enjoyed now, I would suggest allowing it at least a few years of cellaring first.

  • Château du Moulin-à-Vent, Moulin-à-Vent – 2016 – Vinous – 93+ Points

    The 2016 Moulin-à-Vent comes across as a more subdued version of the 2015. It has tons of richness and power, but at the same time, it is bright, delineated and full of energy. Sweet red cherry, blood orange, white pepper, mint and spice all meld together effortlessly. Even with all of its obvious intensity, the 2016 retains striking translucence. There is plenty of potential here.

  • Château du Moulin-à-Vent, Moulin-à-Vent – 2016 – Jancis Robinson – 17 Points

    Mid crimson, a little darker than the 2017, and a little darker fruited and opens up in the glass to a darker and more peppery scent, more peony, a little bit like northern Rhône Syrah, as Édouard Parinet points out – and I agree. This has the classic savoury character of Moulin-à-Vent and still the fragrance of thoughtfully made Gamay on granite, a gently dark-earthed aroma. Makes me think of clean, dark friable earth. Dry, elegant and beautifully balanced. Elegant length and dry finely textured finish even though it is still pretty youthful.

  • Château du Moulin-à-Vent, Moulin-à-Vent – 2016 – Jancis Robinson – 16.5 Points

    Greyish crimson. Lifted dark wild small berries. Fine, dusty tannins that I associate with granite and top-notch beaujolais, and real finesse – paper-fine tannins, wonderful freshness. Tiny little black-berried fruit. Juicy and yet should age. Dark and savoury on the finish but still juicy.