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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
-
Rack of venison with sauce Grand Veneur
The classicism of Diochon's Moulin-a-Vent suits traditional game sauces. -
Beef Wellington
Rich, structured beef suits the density and structure of old-vine Moulin-a-Vent. -
Aged Gruyere de Comte
Long-aged hard cheese echoes the wine's complexity and length.
How to serve Moulin-a-Vent
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
- Pair with. Rack of venison with sauce Grand Veneur, Beef Wellington, Aged Gruyere de Comte. Match the wine's structure to the dish's fat and salt.
History
The Diochon family has farmed Moulin-a-Vent since the 1950s. The domaine is among the most traditional in the appellation, relying on old vines and large oak foudres without resort to modern cellar technology.
- 1956: Diochon family established the domaine in Moulin-a-Vent
Facts
- Producer
- Domaine Diochon · visiting guide
- Grapes
- Gamay
- Classification
- Moulin-a-Vent AOC
- Oak
- Old large oak foudres, traditional Beaujolais production
- ABV
- 13.0%
- Price
- EUR 18-28 at retail
- Drinking window
- 5-15 from vintage
- First vintage
- 1956
Frequently asked about Moulin-a-Vent
What does Moulin-a-Vent taste like?
Structurally medium-bodied, firm tannins, high acidity with a long, mineral, persistent finish. Old-family Moulin-a-Vent from the Diochon domaine, a long-established family producer. Old vines on granite and manganese soils give serious, age-worthy Gamay.
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?
Rack of venison with sauce Grand Veneur is the canonical pairing. Other strong matches include Beef Wellington and Aged Gruyere de Comte. The classicism of Diochon's Moulin-a-Vent suits traditional game sauces.
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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