Moulin-a-Vent Champ de Cour

What it pairs with

• Saddle of venison with pommes soufflees
  The wine's power and mineral depth suit elegant venison preparations.
• Roasted marrow bones on toast
  Rich bone marrow finds a counterbalance in the wine's acidity and firm structure.
• Black truffle risotto
  Manganese-mineral Gamay from Champ de Cour has a well-documented affinity with truffle.

How to serve Moulin-a-Vent Champ de Cour

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. Saddle of venison with pommes soufflees, Roasted marrow bones on toast, Black truffle risotto. Match the wine's structure to the dish's fat and salt.

History

Champ de Cour is a notable lieu-dit in the Moulin-a-Vent appellation. Rottiers's parcel within Champ de Cour produces his most concentrated and complex cuvee.

1. 2012 — Champ de Cour first bottled separately by Rottiers in an outstanding vintage

Facts

Producer

Domaine Richard Rottiers

Grapes

Gamay

Classification

Moulin-a-Vent AOC

Oak

Old oak foudres; single Champ de Cour lieu-dit selection

ABV

13.5%

Price

EUR 28-45 at retail

Drinking window

6-20 from vintage

First vintage

2012

Organic

ORGANIC CERTIFIED

Frequently asked about Moulin-a-Vent Champ de Cour

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