Château du Moulin-à-Vent Croix des Vérillats 2014
- Textured, savoury
There is a very famous windmill in Moulin-à-Vent, and it sits just above the 37 hectares of vines owned by the impressive Château du Moulin-à-Vent, which was acquired in 2009 by Jean-Jacque Parinet, but has been growing grapes since the early 1700s. Parinet reckons that gamay is a supreme expresser of terroir, and despite growing only gamay there is a great deal of difference in his wines. This is his best effort year after year, and it’s wonderful stuff. You think pinot’s silky? Try this.
“These are ambitious wines, quite polished, but they’re also really good. I wasn’t expecting to like them as much as I did. The regular Château du Moulin-à-Vent 2014 is very fine with quite a bit of power to the expressive, mineral fruit. Croix de Vérillats 2014 is even better, with a haunting perfume of floral black cherry fruit and fine spicy notes.”
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
- 100% Gamay
- Serving Temp.
Lutte raisonnée (“reasoned protection”): natural soil amendments, manual weed control and integrated pest management; thanks to the exceptionally clement weather, only five biological treatments of the vines were used this year.
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...
Fillet of venison with red wine and wild mushrooms
- 600ml red wine (such as shiraz)
- 1/3 cup (80ml) Madeira or dry sherry
- 1/3 cup (80ml) balsamic vinegar
- 6 eschalots, sliced
- 1 fresh bay leaf*
- 1 thyme sprig
- 2 cups (500ml) cranberry jus or good-quality beef stock**
- 10g dried chanterelle or porcini mushrooms***
- 1kg venison fillet****
- 1 tbs olive oil
- 30g unsalted butter
- 1 tbs plain flour
- Redcurrant jelly, to serve
- To make the sauce, combine the red wine, Madeira, balsamic vinegar, eschalots, bay leaf and thyme in a bowl and set aside for 2-3 hours. Place in a saucepan with jus or stock and bring to the boil over high heat. Reduce heat to medium-low and simmer until reduced by three-quarters (this will take about 20 minutes). Set aside.
- Preheat the oven to 200°C.
- Place the dried mushrooms in a small bowl, pour over a little boiling water and set aside to soak for 10 minutes.
- If the venison fillet is long, cut it in half. Season well with salt and freshly ground black pepper.
- Heat the oil in a large frypan over high heat and sear the venison on all sides. Transfer to a baking tray and roast for 10-12 minutes for medium-rare. Remove from oven, cover loosely with foil and set aside to rest for 10 minutes.
- Drain mushrooms, reserving the liquid. Heat the butter in a frypan over medium heat. Add mushrooms and cook, stirring, for 1-2 minutes. Add flour to the pan and cook, stirring, for a further minute. Add red-wine sauce and reserved mushroom liquid, and simmer for 5-6 minutes until well-reduced. Season to taste.
- Slice the venison and serve with sauce and redcurrant jelly, accompanied by the salad and tartiflette.