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Jean-Paul Brun Domaine des Terres Dorees Moulin-a-Vent 2016
| Product ID: | 33279 |
|---|---|
| Region: | France, Beaujolais, Moulin-a-Vent |
| Varietal: | Gamay |
| Type: | Red Wine |
| Vintage: | 2016 |
| Size: | 750ml |
| ABV%: | 12.5 |
| Rating: |
| Notes | |||
| "100% Gamay. The cru of Moulin-à-Vent is generally considered the source of the potentially longest-lived, most structured Beaujolais, thanks mainly to the high manganese and iron content of its clay-heavy soils. Here Jean-Paul farms 4 hectares of 30-to-45-year-old vines whose roots are forced to go deep by the thin, sandy, pink-granite top soils. As for all Terres Dorées reds, the vinification is traditional Burgundian. The grapes are rigorously sorted and destemmed, crushed and fermented with indigenous yeasts and no sulfur. Maceration lasts up to 6 weeks for the Moulin (the longest along with the Grille Midi Fleurie); aging, unique among his wines, takes place in old oak barrels, for up to 10 months, before bottling with minimal filtration and a small amount of sulfur." —importer |
| Critic' Notes | |||
| "Youthful purple. Highly perfumed, mineral-tinged aromas of fresh dark berries, cherry pit and incense, joined by a subtle, slowly emerging floral nuance. Seamless and concentrated on the palate, offering intense blackberry, bitter cherry, spicecake and violet pastille flavors that turn sweeter on the back half. Finishes supple, spicy and impressively long, with outstanding clarity and sneaky tannins lending grip." —Josh Raynolds, Vinous |
| Attributes | Meat | Cheese | Other |
|---|---|---|---|
| Gamay | rich, full flavored meat dishes such as steak or lamb, some mild or simple seafood dishes | Brie, Camembert, Cheddar, Feta or Durrus | heavy cream sauces clash! |
