Profile

Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Oakbarrel aged

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 above is our own.

In the glass

Full-bodiedFirm tanninHigh acidityDryLong, Structured, Mineral finish

What it pairs with

  • Roast lamb with garlic confit The wine's firm tannin and high acidity handle roasted lamb with ease.More wines for lamb →
  • Truffle-studded roast beef Manganese-mineral Moulin-a-Vent has a known affinity with truffle-inflected beef.More wines for roast beef →
  • Venison stew with chestnuts Game and chestnut preparation suits the density and tannin of the estate Moulin-a-Vent.More wines for venison →

With cheese

Arôme de Lyon Our pick Arôme de Lyon is a soft disc with slightly winey notes under a pomace coat. Moulin-à-Vent, a structured Gamay cru, has the tannin and acidity to stand beside that rind and the creamy paste.

How to serve Moulin-a-Vent

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
  4. 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.

  1. 1924Chateau du Moulin-a-Vent estate established
  2. 2009Edouard 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

dry firm tannin full body gamay high acid iconic medium term mood bold mood contemplative occasion cellar occasion dinner party occasion special old world pairs with game pairs with red meat pairs with truffles price trade up still red

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