Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong
Oaknew oak

Drinking window

Best 5 to 20 years from vintage.
vintage5 yrs20 yrs22 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

Full-bodiedFirm tanninHigh acidityDryLong finish

Aroma: dark cherry, manganese mineral, leather, violet, spice, light cedar

Palate: concentrated black cherry, plum, firm tannin, iron-mineral, long spiced finish

Jadot's flagship Moulin-à-Vent from Château des Jacques combines the manganese-rich granite soils with Burgundian barrel-ageing discipline: the resulting wine is Gamay at its most Pinot-like, with real ageing potential and deep mineral structure.

What it pairs with

  • Côte de boeuf rôtie
    Full-bodied, firmly tannic Moulin-à-Vent is a natural match for dry-aged beef rib.
  • Pigeon aux petits pois et lard
    Pinot-like Gamay with dark fruit and structure suits roasted pigeon with petit pois.
  • Époisses au stade 10 jours
    The wine's firm tannin and mineral depth stand up to fully ripe Époisses.

How to serve Moulin-à-Vent Château des Jacques

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. Côte de boeuf rôtie, Pigeon aux petits pois et lard, Époisses au stade 10 jours. Match the wine's structure to the dish's fat and salt.

History

Louis Jadot acquired Château des Jacques in Moulin-à-Vent in 1996, bringing Burgundian barrel-ageing discipline to Gamay. The estate helped demonstrate that Gamay, when farmed on the right soils and aged seriously, can rival Pinot Noir in complexity and longevity.

  1. 1996: Louis Jadot acquires Château des Jacques in Moulin-à-Vent
  2. 2000: Château des Jacques Moulin-à-Vent earns critical recognition for Gamay's ageing potential

Facts

Producer
Maison Louis Jadot (Château des Jacques) · visiting guide
Grapes
Gamay
Classification
Moulin-à-Vent AOC
Oak
French oak barrels 12 months, 20% new
ABV
13.5%
Price
€22-32 at retail
Drinking window
5-20 from vintage
First vintage
1996

Frequently asked about Moulin-à-Vent Château des Jacques

What does Moulin-à-Vent Château des Jacques taste like?

On the nose, dark cherry, manganese mineral, leather, violet, spice. On the palate, concentrated black cherry, plum, firm tannin, iron-mineral, long spiced finish. Structurally full-bodied, firm tannins, high acidity with a long finish. Jadot's flagship Moulin-à-Vent from Château des Jacques combines the manganese-rich granite soils with Burgundian barrel-ageing discipline: the resulting wine is Gamay at its most Pinot-like, with real ageing potential and deep mineral structure.

When should I drink Moulin-à-Vent Château des Jacques?

Drink 5-20 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 Château des Jacques?

Côte de boeuf rôtie is the canonical pairing. Other strong matches include Pigeon aux petits pois et lard and Époisses au stade 10 jours. Full-bodied, firmly tannic Moulin-à-Vent is a natural match for dry-aged beef rib.

What grapes are in Moulin-à-Vent Château des Jacques?

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

Tags

cellar worthy dry firm tannin full body gamay high acid mood bold mood contemplative mood elegant occasion cellar occasion special old vines old world pairs with aged cheese pairs with game pairs with red meat price trade up still red

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