Moulin-a-Vent Vieilles Vignes

What it pairs with

• Beef bourguignon with mushrooms
  Old-vine Moulin-a-Vent stands up to the richness of classic Burgundian beef stew.
• Roasted wild duck with orange reduction
  Game bird with citrus reduction suits the wine's manganese mineral and dark fruit.
• Aged Roquefort cheese
  Firm acidity and structure handle pungent blue cheese.

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. Beef bourguignon with mushrooms, Roasted wild duck with orange reduction, Aged Roquefort cheese. Match the wine's structure to the dish's fat and salt.

History

The Vieilles Vignes selection from Domaine du Moulin d'Eole draws from the oldest vine parcels around the windmill monument, producing the estate's most concentrated and age-worthy expression.

1. 1995 — Old-vine selection first produced at Moulin d'Eole

Facts

Producer

Domaine du Moulin d'Eole

Grapes

Gamay

Classification

Moulin-a-Vent AOC

Oak

Old large oak foudres, extended ageing from old-vine parcels

ABV

13.5%

Price

EUR 20-30 at retail

Drinking window

6-18 from vintage

First vintage

1995

Frequently asked about Moulin-a-Vent Vieilles Vignes

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