Chateau des Moriers Moulin A Vent 2019

A classic rich styles Gamay from the Moulin-à-Vent

Gamay

$72.00

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Red Fruit and Pepper / Spice, Toasted and Sweet Spice

BODY: Medium -
DRYNESS: Very Dry
ACIDITY: Medium
TANNIN: Medium -
ALCOHOL (%): Pronounced (12-14%)

Origin: Beaujolais (Fleurie, Morgon & More), France

Grape Varietals:
Gamay

Winemaking:

Carbonic Maceration

Maturation: 7-12 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Grilled Veal with tomato compote, paella, Pork chop

ASIAN FOOD PAIRING
Smoke duck breast, Sio ba, skewers

Château des Moriers

Chateau des Moriers is a family vineyards for 5 generations now. It makes Fleurie and Moulin-à-vent, two of the most Beaujolais crus on the climat Les Moriers. It is currently run by Gilles & Anne-Victorie

Description

Chateau des Moriers Moulin A Vent 2019

Chateau des Moriers, Moulin à Vent, AOP Moulin-à-Vent, Rouge, Beaujolais, France, boasts a rich legacy dating back to 1850, now nurtured by Gilles Monrozier and his daughter Anne-Victoire. Specializing in age-worthy wines, they release classics after 4 to 5 years in the cellar.

Grape Varietals & Region: 100% Gamay from the Beaujolais cru Moulin-à-Vent, France. This Moulin à Vent is a blend from 1 hectare from Les Blanc and Champs de Cour with its pink granite and sandy clay contributes to the wine's structure showcasing for a textured, complex profile.

Taste Profile: An elegant, juicy wine that is ready to enjoy. Offering vibrant aging with spicy black pepper & cherry notes, with toasted naunces.

Winemaking Process: Semi-carbonic vinification, and second fermentation in old and new 400L barrels

Bright & Easy Reds

Easy drinking red wines with bright fruit aromas and low tannins. The wines are often released without much aging in tank, oak barrels or bottle, and are meant to be drunk early

These wines typically can be nejoyed without food, and are usually served cooler. They can be light bodied wines like Beaujolais, or light extraction styles that do not emphasize tannin & color extraction

Carbonic Maceration

Carbonic maceration is a form of whole bunch fermentation, when whole bunches of uncrushed grapes ferment from the inside out. It traditionally requires an environment full of CO2, some winemakers allow a percentage of crushed grapes to ferment & release the CO2.
While a natural process, it has been adopted as a stylistic choice to make wines fruiter & soften their tannins