Moulin-a-Vent Champ de Cour

What it pairs with

• Rack of lamb with tapenade
  Floral, concentrated Moulin-a-Vent from Champ de Cour suits herbed lamb.
• Smoked duck with lentils and truffle oil
  Earthy truffle-lentil and smoked duck echoes the wine's manganese depth.
• Roquefort and walnut salad
  The acidity of this Moulin-a-Vent balances pungent Roquefort dressing.

How to serve Moulin-a-Vent Champ de Cour

Allow 65 minutes from open to pour.

1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
4. Pair with. Rack of lamb with tapenade, Smoked duck with lentils and truffle oil, Roquefort and walnut salad. Match the wine's structure to the dish's fat and salt.

History

Champ de Cour is one of a noted lieu-dits within the Moulin-a-Vent appellation, historically recognised for its fine manganese and granite interplay. The Chateau's parcel within Champ de Cour was first bottled separately in 2011.

1. 2011 — Champ de Cour lieu-dit first bottled by the Chateau

Facts

Producer

Chateau du Moulin-a-Vent

Grapes

Gamay

Classification

Moulin-a-Vent AOC

Oak

French oak barrels; Champ de Cour parcel on mixed granite and manganese

ABV

13.5%

Price

EUR 28-45 at retail

Drinking window

5-16 from vintage

First vintage

2011

Frequently asked about Moulin-a-Vent Champ de Cour

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