Moulin-a-Vent Vieilles Vignes

What it pairs with

• Roasted saddle of hare with mustard
  Intense game preparation suits the concentration of old-vine Moulin-a-Vent.
• Truffled duck liver terrine
  Rich liver preparation finds its peer in the wine's density and persistence.
• Camembert de Normandie rotie (baked)
  Warm melted camembert suits a structured Moulin-a-Vent with enough acidity to refresh.

How to serve Moulin-a-Vent Vieilles Vignes

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. Roasted saddle of hare with mustard, Truffled duck liver terrine, Camembert de Normandie rotie (baked). Match the wine's structure to the dish's fat and salt.

History

The Vieilles Vignes selection is drawn from the oldest Diochon vines, some over 80 years of age. Produced only in excellent vintages, it represents the peak of the domaine's range.

1. 1980 — Old-vine selection first produced by the Diochon family in a notable vintage

Facts

Producer

Domaine Diochon

Grapes

Gamay

Classification

Moulin-a-Vent AOC

Oak

Old large oak foudres, selection from vines over 50 years old

ABV

13.5%

Price

EUR 25-40 at retail

Drinking window

6-20 from vintage

First vintage

1980

Frequently asked about Moulin-a-Vent Vieilles Vignes

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