Profile

Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong
Oakbarrel aged

Drinking window

Best 4 to 15 years from vintage.

vintage4 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 finish

What it pairs with

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-à-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. Canard rôti aux figues, Entrecôte marchand de vin, Comté 24 mois. Match the wine's structure to the dish's fat and salt.

History

Duboeuf's Moulin-à-Vent has been a consistent part of the négociant's top-tier range since the early days of the house, sourced from selected parcels on the manganese-granite soils of the appellation.

  1. 1967Duboeuf first selects Moulin-à-Vent for his négociant range

Facts

Producer
Maison Georges Duboeuf · visiting guide
Grapes
Gamay
Classification
Moulin-à-Vent AOC
Oak
Old barrels 10-12 months
ABV
13.5%
Price
€16-24 at retail
Drinking window
4-15 from vintage
First vintage
1967

Frequently asked about Moulin-à-Vent

What does Moulin-à-Vent taste like?

Structurally full-bodied, firm tannins, high acidity with a long finish. Duboeuf's Moulin-à-Vent from multiple selected parcels: structured, dark and mineral with the appellation's Pinot-like depth and firm ageing spine.

When should I drink Moulin-à-Vent?

Drink 4-15 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Moulin-à-Vent?

Canard rôti aux figues is the canonical pairing. Other strong matches include Entrecôte marchand de vin and Comté 24 mois. Full-bodied Moulin-à-Vent with firm tannin suits the rich, fig-glazed roast duck.

What grapes are in Moulin-à-Vent?

The blend is Gamay. The wine is classified as Moulin-à-Vent AOC.

Tags

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

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