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Structure
Drinking window
Best 5 to 15 years from vintage.
vintage5 yrs15 yrs17 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
What it pairs with
-
Roast lamb with garlic confit
The wine's firm tannin and high acidity handle roasted lamb with ease. -
Truffle-studded roast beef
Manganese-mineral Moulin-a-Vent has a known affinity with truffle-inflected beef. -
Venison stew with chestnuts
Game and chestnut preparation suits the density and tannin of the estate Moulin-a-Vent.
How to serve Moulin-a-Vent
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Roast lamb with garlic confit, Truffle-studded roast beef, Venison stew with chestnuts. Match the wine's structure to the dish's fat and salt.
History
Chateau du Moulin-a-Vent was established in 1924 on parcels adjacent to the 15th-century windmill that gives the appellation its name. Under Edouard Parinet's ownership since 2009, the estate has invested in precision parcel work.
- 1924: Chateau du Moulin-a-Vent estate established
- 2009: Edouard Parinet family acquired the estate; renovations began
Facts
- Producer
- Chateau du Moulin-a-Vent · visiting guide
- Grapes
- Gamay
- Classification
- Moulin-a-Vent AOC
- Oak
- French oak barrels, 12 months
- ABV
- 13.5%
- Price
- EUR 22-35 at retail
- Drinking window
- 5-15 from vintage
- First vintage
- 1924
Frequently asked about Moulin-a-Vent
What does Moulin-a-Vent taste like?
Structurally full-bodied, firm tannins, high acidity with a long, structured, mineral finish. Estate Moulin-a-Vent from the chateau adjacent to the appellation's signature windmill. Dense, structured Gamay from granite and manganese soils; one of the cru's more powerful expressions.
When should I drink Moulin-a-Vent?
Drink 5-15 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Moulin-a-Vent?
Roast lamb with garlic confit is the canonical pairing. Other strong matches include Truffle-studded roast beef and Venison stew with chestnuts. The wine's firm tannin and high acidity handle roasted lamb with ease.
What grapes are in Moulin-a-Vent?
The blend is Gamay. The wine is classified as Moulin-a-Vent AOC.
Tags
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