Croix des Vérillats, Moulin-à-Vent – 2011
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Introduction
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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 and 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…
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Vineyard Profile
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Les Vérillats is one of the earliest delineated terroirs of Moulin-à-Vent. Located above the windmill, on the top of the appellation, it has an eastern exposure with a panoramic view. The granite soil is exceptionally sandy — atypical for a great terroir of this appellation — 60 centimeters (23.6 inches) deep and well-drained. It is layered over a bedrock of pink granite that is rich in iron oxide, copper and manganese. The vineyard lies in the corridor of drying winds that exert a positive effect on the maturation and concentration of the grapes.
- Cultivation: "Lutte raisonnée," or “reasoned protection.": natural soil amendments, manual weed control and integrated pest management; thanks to the exceptionally clement weather, only five biological treatments of the vines were used this year.
- Size: 4.8 hectares (11.86 acres)
- Vine Age: 50 years
- Density: 10,000 vines/hectare (4,047 vines/hectare)
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Vintage Report
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2011 was an exceptional vintage, with balanced and complex wines from the château’s top terroirs. Croix des Vérillats is made from carefully-selected plots on the lieu-dit Les Vérillats. Manual harvest. Grapes were collected in small 30-liter (8-gallon) containers. Sorting table was positioned before the destemmer.
- Harvest Date(s): August 30-31
- Yields: 27 hl/ha (2 tons/acre). Normal yields in the region are 45-50 hl/ha, while the maximum authorized is 52 hl/ha.
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Vinification
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100% destemmed; 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
- Barrel Aging: 14 months in 100% French oak (20% new): 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. The origin, grain and toast intensity are chosen according to the characteristics of the vintage.
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Technical Information
- Varietal Composition: 100% Gamay Noir
- Alcohol: 13%
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Tasting Notes
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Croix des Vérillats has a deep red color with an intense nose of black fruit, unusual for the appellation. The mouth is full and supple, with a delicious smoothness balanced by the freshness of the fruit and spices.
Cellaring Potential: 7+ years, with gradual development over the years. - Serving Suggestions: Serve with duck breast baked with honey, sheep’s milk cheese, full-flavored chocolate. Should be served slightly chilled, between 16 C and 18 C (61 F and 64 F).
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Images
Reviews
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Croix des Vérillats, Moulin-à-Vent – 2011 – 93 points – Wine Enthusiast
“From a fine vintage, this is a rich, generous and impressive wine. It has structure, spice and a creamy texture from the 14 months in wood. Great acidity gives just the right amount of freshness to the black currant and black-cherry fruits.”
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Croix des Vérillats, Moulin-à-Vent – 2011 – 92 points – vinous
"...penetrating and focused, with vibrant blackberry and bitter cherry flavors lifted and brightened by tangy acidity. Shows excellent depth and power, finishing sweet, smoky and very long."
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Croix des Vérillats, Moulin-à-Vent – 2011 – 90 points – The Tasting Panel
"Ripe and juicy with raspberry, cherry and racy acidity; bright and tangy, dense and long."
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Croix des Vérillats, Moulin-à-Vent – 2011 – 92 points – Burghound.com
"The classic Moulin-à-Vent pepper character is strong on the reserved nose that is composed of mostly dark berry fruit and earth aromas … with delicious and intense flavors that are supported by firm, indeed even chewy tannins."