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Primary Notes: Plum, Cherries Pepper
Tannin: Medium -
Origin & Awards
Origin: Beaujolais, France
Maker: Collin Bourisset
Fermentation: Slight Wood
Serving Temperature: Best served between 16–18 degrees.
Asian Food Pairing: Black pepper beef stir fry, bibimbap
Western Food Pairing: Grilled steak, venison burger, strong cheeses
Collin Bourisset Moulin-À-VentCollin Bourisset Moulin-À-Vent has a ruby red colour with purplish reflections. The nose opens with aromas of young red fruit, fading roses and a hint of pepper spice. The palate is fresh and rather dry with delicate tannins and a juicy acidity. Shows an admirable fruitiness with flavours of cherry, raspberry and plum coming to the fore. The fruit-forward flavour profile exhibits subtle layers of truffles and pepper spice.
100% Gamay. The Collin Bourisset house has always had only one goal: to extract the best wines of Beaujolais and Burgundy from the most beautiful hillsides. The vines for this wine grow in a vineyard surrounding a local windmill, with granite soils rich in manganese. Moulin-À-Vent is known as the “King of Beaujolais Cru,” meaning it’s home to the most high scoring, expensive and atypical Crus.
Manual harvest and traditional vinification with a long maceration of 10–15 days.
Ageing potential: 3–5 years from vintage.
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