Wine "Champ de Cour", Moulin-a-Vent AOC, 2010
The wine has a deep ruby color with a purple sheen
Very elegant, noble taste of wine filled with slightly earthy hues and bright, pronounced tannins. Long aftertaste has notes of minerals and smoke.
The bouquet is very intense aroma of wine is dominated by shades of black fruit (blackcurrant, blackberry), floral (violet and licorice) and spicy (pepper and cinnamon) notes.
Wine is the perfect complement to red meat sauce, game and most cheeses.
Moulin-a-Vent, "Champ de Cour", 2010 - excellent red wine made from grapes harvested from the Champs de terroir Cours. The main feature of Champs de Cours are its unique soil. In ancient times there passed the mouth of the river, so the soil - clay, with lots of pebbles, it is reflected in the taste of wine mineral notes. Due to the high content in the soil of iron and manganese, wines made from the harvest from this terroir, characterized by saturation, fleshy tannins. After maceration lasting 15-20 days, the wine is sent to maturation. Excerpt conducted within 15-18 months (depending on the vintage) in new oak barrels Taransaud.
Chateau du Moulin-a-Van for three centuries is the flagship wine of Beaujolais. Previously known as Chateau Toren (after the village in which it was located), this economy has a very long and interesting history. So, we know that even King Louis XIV of France noted the highest quality wines Torena and found them worthy of the royal court. Although the first mention of the Château is found in official documents dating from 1732, to all appearances, the wine is produced in the 16th century. For example, the basement of the estate, which houses the winery was built on the foundations of an earlier building.
In those days, Thoren Chateau belonged to the family of aristocrats from Macon. In 1783, the heiress of the family, Philibert Patisse marries a commoner man - Monsieur Pommier, which later helped to avoid confiscation of property during the French Revolution. Vigorous Philibert starts in the vineyards adjacent to the estate. It is one of the first to notice that every part of the terroir of the estate has its own unique features. It Philibert Pommier laid down the basic principles of wine production in the Chateau, which remained constant throughout the history of the manor. Products Pommier always highly valued in the region, but the universal recognition came to her much later. At the International Exhibition in London in 1862, a few vintages Mulia-a-van were recognized as the best wines Macon. At that time, Philibert was 99 years old.
In subsequent years, the estate was inherited. This lasted until the beginning of the XX century, when it turned out that no one to continue the family business - at that time, all direct descendants were minors. Therefore, in 1911, the Chateau had to put up for auction, where it was bought by Julien lady - the future owner of the supermarket chain and the founder of the wine house lady. The new owner is a worthy successor of Filiberto Pommier. That's when the lady in 1936 were set final borders of the economy, and Chateau got its current name. Moulin-à-Vent in French - windmill. Is the name of the Château is named after an old mill, rises above the vineyards.
A heavy blow to the Chateau du Moulin-a-Vent steel consequences boom "Beaujolais Nouveau". Products farmers and winemakers of Beaujolais never differed wealth, she was little known outside the region and sold mainly in local stores. It was not until the mid-1980s, when the winemaker and brilliant marketer Georges Dufour launched a massive advertising campaign to promote the "Beaujolais Nouveau" - young red wine. The new product immediately became popular worldwide. Beaujolais region experienced a real boom. Swimming pools side by side with old cottages farmers and the poor French viticulturists went on expensive German cars. Luxury boutiques compete for seats in the streets Villefrance-sur-Soane - once the capital of the impoverished region. In pursuit of quick money, many winemakers have been widely applied technology of artificial acceleration of vinification. Fermentation used cultured yeast, which gave the blame fashionable taste of bananas and chewing gum. To increase the alcohol content and to facilitate transportation, the usual practice has saturation wine sugar.
Famous winemakers fiercely criticized a lack of foresight. After all, this approach undermines the credibility not only of Beaujolais, but of all French wines. And so it happened. Rapidly falling quality products combined with unreasonably high prices and growing interest in California and New Zealand wines made Beaujolais wine buyers ignore. The volume of supply has been steadily falling. Beaujolais boom ended as quickly as it began. In the 1990s, the region erupted real crisis - many farmers went bankrupt and closed wineries. Unfortunately, the crisis has not spared and Chateau du Mulia-a-Van. It fell into disrepair and was put up for sale for the second time in its history.
His revival of Chateau du Mulia-a-Van is obliged to Jean-Jacques Parini. Parin - a successful IT-entrepreneur and founder of the company ORSYP SA, a software development. After selling his computer company, Jean-Jacques thought about where to invest the funds received. He admits that his invisible connection with Chateau du Mulia-a-Wan appeared as a child - is this wine estate is always a festive table decorated family Parini. Finally, to the purchase of the estate Parini pushed his son Eduard - passionate connoisseurs of fine wines. More from the time of his studies at the university, he was in a variety of oenological clubs held an internship in companies that sell alcohol. Edward now works with his father. In March 2009, Jean-Jacques Parini took the plunge and bought the Chateau with a firm resolve to revive the rich traditions of this outstanding wine estates. As the new owner of the estate did not know anything about the production of wine, he enlisted the help of Bernard Herve - known consultant on wine from Burgundy. Work has begun to boil ...
First of all, have been restored and expanded abandoned vineyards and winery and wine cellar completely rebuilt. At Chateau complex methods have been introduced with the vine, including special ways of processing the soil, manual weeding and pruning, minimal use of chemicals. All this allows the soil terroir as much as possible to show their character to grow grapes. Harvested by hand. To avoid damage to the berries and premature oxidation of the juice, the grapes are delivered to the winery in special small containers as soon as possible. Maceration is carried wine at a relatively low temperature. The duration of this process depends on the degree of ripeness of fruit and terroir from which they were collected. Typically, maceration takes at least 10 days, but in some cases it comes duration to 24 days. The fermentation process takes place only at the expense of natural yeast contained in grapes crests. Further, the wine, depending on the vintage, aged in stainless steel tanks, barrels or wooden casks different capacities (228-500 liters). The volume of wooden barrels for maturation of the material, the degree of drying boards are selected individually for each type of wine. The duration of exposure depends on the speed to achieve the perfect balance between fruitiness and structure, subject to mandatory preservation of the original character of the wine. Typically, maturation takes 9-18 months.
The first vintage in 2009 proved to be an excellent and earned rave reviews as ordinary consumers and eminent critics. Currently, the products of Jean-Jacques and Edward Parini is very popular and is available in more than 15 countries. Due to the unique terroir, and the management, the Chateau du Mulia-a-Wan finally revive its former glory.