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Structure
Drinking window
Best 4 to 12 years from vintage.
vintage4 yrs12 yrs14 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.
What it pairs with
-
Steak frites with bearnaise
Classic bistro meat dish suits the structured, food-friendly Moulin-a-Vent. -
Roast lamb shoulder
Manganese-mineral Gamay from Moulin-a-Vent suits slow-roasted lamb. -
Beef daube with olives and capers
Provencal slow-braised beef matches the wine's structure and mineral character.
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. Steak frites with bearnaise, Roast lamb shoulder, Beef daube with olives and capers. Match the wine's structure to the dish's fat and salt.
History
Domaine du Moulin d'Eole takes its name from the signature windmill that defines the Moulin-a-Vent appellation. The estate produces structured Gamay from the granite and manganese soils that make this cru distinctive.
- 1985: Domaine du Moulin d'Eole established near the windmill monument
Facts
- Producer
- Domaine du Moulin d'Eole · visiting guide
- Grapes
- Gamay
- Classification
- Moulin-a-Vent AOC
- Oak
- Old large oak foudres, traditional Beaujolais methods
- ABV
- 13.0%
- Price
- EUR 14-22 at retail
- Drinking window
- 4-12 from vintage
- First vintage
- 1985
Frequently asked about Moulin-a-Vent
When should I drink Moulin-a-Vent?
Drink 4-12 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?
Steak frites with bearnaise is the canonical pairing. Other strong matches include Roast lamb shoulder and Beef daube with olives and capers. Classic bistro meat dish suits the structured, food-friendly Moulin-a-Vent.
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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