Clos de Londres, Moulin-à-Vent — 2018

Introduction

In 1862, at the age of 99, Madame Philiberte Pommier showed the wines of Château du Moulin-à-Vent at the Universal Exhibition of London. The cuvées she showcased were 1853, 1854, 1856. On this occasion she won the gold medal for “Vins du Mâconnais.” As a commemorative to this dynamic pioneer and her enthusiasm for well-aged wines, the Parinet family decided to produce this cuvée (“Clos of London”) only during the top vintages — 2009, 2011, 2014, 2015 and 2018 being the latest release

Vineyards: This wine is produced from a very specific clos of .56 hectares (1.38 acres) facing the château. The microclimate was identified 250 years ago by Madame Philiberte Pommier as exceptional, producing long-lived wines with distinctive characteristics. The weathered granite soils are sandy and thin, enriched by mineral nutrients within a granite bedrock with seams of manganese, copper, iron and other metallic oxides. The region’s frequently blowing winds have a positive effect on the maturity and concentration of the grapes.
Viticulture: Lutte raisonnée (“reasoned protection”): natural soil amendments, manual weed control and integrated pest management
Vine Age: 40-year old vines
Density: 10,000 vines/hectare

A cold and rainy winter led to a warm and dry summer. The first quarter of 2018 was the most humid since 1964. As a consequence, mildew spread fast, but in May and June, sunny conditions dispersed the humidity. “La fleur a coulé” meaning that the clusters were long, loose and with millerandage: the fruit was small and concentrated. Juice is rich and powerful, very specific to the 2018 vintage. The heavy rains in the first quarter of the year enabled good development of the plant. More elegant than 2015, the 2018 will be a powerful one.
Harvest Date(s): Manual harvest from August 31 – September 10, in small 30-liter containers; two sorting table positioned before the destemmer.
Yields: 30 hectoliters per hectare (Normal yields in the region are 45-50 hl/ha, while the maximum authorized is 52 hl/ha.)

90% 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
Aging: 12 months in barrels, 20% new wood, medium toast; 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. Then, six months in stainless steel.

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.
Serving Suggestions: Rib of beef, white rind cheese, red fruit tarts.