Beaujolais Rouge Moulin-à-Vent 12M
Beaujolais Rouge Moulin-à-Vent 12M
Price incl. alcohol tax, shipping and VAT.
Winemaker's notes
Your package will arrive at your doorstep within4 - 16 days
Domaine de la Paillardière will receive and pack your order (1 - 4 days)
The courier will pick up your order and deliver it straight to your door
Product details
About the wine and its characterCountry:
France
Region/Subregion:
Beaujolais
Classification:
AOC
Certification:
Organic
Grape:
Gamay (100%)
Vintage year:
2018
Color:
Ruby red color & deep violet reflection
Aroma:
Darker fruit notes like blackberries and plums, floral characteristics of violet and rose with spicy notes.
Taste:
Big black fruit with some plums and a hint of fruit cake. This has a bold but well proportioned tannin structure that gives it body, length and drive. Drink or hold.
Alcohol content:
14%
Sugar content:
0.5 g/l
Acidity:
3.4
pH-value:
3.6
Sweetness:
Dry
Contains sulphite:
Yes
Volume:
750 ml
Closure:
Natural cork
Bottle:
Glass
Best Served:
14 - 16 °C
Food pairing:
Charcuterie, Cheese - goat cheese, Cheese - mature and hard, Cheese - mild and soft, Game, Mushrooms, Pasta / Pizza, Pork, Poultry, Veal
Ageing potential:
7 - 10 years
Food pairings by the winemaker
- Charcuterie
- Cheese - goat cheese
- Cheese - mature and hard
- Cheese - mild and soft
- Game
- Mushrooms
- Pasta / Pizza
- Pork
- Poultry
- Veal
Vinification, winemaker's own words
Soils:
Gravel, Granite
Terroir:
Slightly stony soil of the foothills and ancient alluvium
Harvest:
Picked by hand
Fermentation:
Steel (100%)
Storage:
Old oak (100%) 12 months
Winemaker:
Richard Jambon
The grapes are harvested in palox (large bins) to avoid crushing them. These palox are then refrigerated at 4°C for 24 hours (in a cold room) before being put into the vat. This allows us to perform a longer and gentler pre-fermentation maceration, maintaining a temperature between 18 to 20°C before pressing, which promotes the wine's aromatic development. The traditional Cuvées are kept in tanks for 4 months after fermentation before bottling. The '12M Cuvées' are placed in barrels after fermentation for 12 months. Then, they are blended in a tank for up to 4 months before bottling.