Deep ruby colour. The wine is tense, with a hint of menthol; it has a long finish. Complex and mineral.
- Feature(s): Carbon Neutral, Sustainable, Vegan, Vegetarian
- Winemaker: Brice Laffond
- Alcohol (ABV): 13 %
- Acidity: 5.53 g/l
- pH: 3.5
Situated in the heart of the Moulin-a-Vent appellation, the Champ de Cour vineyard is 3.2 hectares and grows at the foot of a granitic hillside. The soils here are deep with more clay content, due to the erosion of granite over time. The vines have an average age of 40 years and are trellis trained.
The grapes were harvested on 11th September until 20th September. It was a very good vintage; the wines are very well balanced and representative of Moulin-à-Vent.
The grapes were destemmed, crushed and cold soaked for two days prior to alcoholic fermentation, to give colour and perfume to the wine. Alcoholic fermentation with indigenous yeasts lasted for 21 days, with gentle punch downs to carefully extract colour and tannin. The wine was aged for 14 months in 350L French oak barrels from the Allier and Vosges forests, 10% new.
Château du Moulin-à-Vent has 37 hectares including top single vineyards ‘Champ du Cour’ and ‘La Rochelle’. The vines are densely planted at 9,000 vines per hectare and yields are low, between 20-35 hectolitres per hectare, versus the minimum requirements of 6,000 vines per hectare and yields of 56 hectolitres per hectare for wines of the Moulin-à-Vent appellation. Here Gamay is given the royal treatment and the resulting wines will develop and improve beautifully over time in the bottle. The wines are fermented in stainless steel tanks and then aged in French oak with sizes ranging from 228, 350 to 500 litres, depending on the wine.