Château du Moulin-à-Vent 2014
- Medium bodied
Oh Beaujolais – be still my beating heart. What can we say about you that hasn’t been said already? With cherries and strawberries on the nose, it’s soft and fruity and has plenty of years left in it, though you wouldn’t be wrong if you got into it right now.
With 91 points from Burghound and and a 17/20 from Vino Empress aka Jancis Robinson, oak takes a backseat to the red fruits but is ever-present like a helicopter mum – just less acidic. Fresh and still evolving, it comes from a producer who replanted 70,000 vines and committed to sustainable winemaking back in 2009, and judging by the result that was a grand ol’ idea indeed.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Château Du Moulin-à-Vent
With vineyards dating back to 1732, and named after the region's eponymous windmill (aka 'moulin-à-vent'), this chateau has history to balance the modern touch and ambitions of the Parinets, owners since 2009. Jean-Jacques Parinet's vision is to to make wine that will be compares with the great Pinots of the Cote d’Or. He seems to have the grit to do it judging by recent wines, and also has the advantage of holding the largest vineyard area in the appellation, so watch this space. Gamay on.
Oh Beaujolais, how we love you! Known for growing the delicious Gamay grape, this French wine region is located just north of Lyon. While administratively considered part of the Burgundy wine region and the climate here is close to the Rhône - the wine is unique unto itself.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Peking barbecue duck with pancakes
- 1/2 Peking duck
- 12 ready-bought Chinese pancakes
- 5 green onions, trimmed and sliced diagonally
- 1 long red chilli, sliced diagonally
- 1/2 teaspoon white vinegar
- Hoi sin sauce, to serve
- Chives, to serve
- Preheat oven to 160°C. Remove the skin from the duck and cut into thin strips. Place on a baking tray lined with non-stick baking paper and cook until crisp. Remove from oven, cover and keep warm.
- Meanwhile, remove the meat from the duck and shred roughly. Place on a separate baking tray lined with non-stick baking paper, cover with foil and place in the oven to warm for 6-8 minutes.
- Meanwhile, warm the pancakes in the microwave or steam until warmed through.
- Combine the green onion, chilli and vinegar in a small bowl.
- To serve, place some shredded duck meat and crispy duck skin along the middle of each pancake. Top with some green onion dressing and a little hoi sin sauce. Roll up to enclose filling and tie up with several chive strips with ends trimmed. Place on a platter and serve immediately.