Domaine Anita Coeur De Vigneronne Moulin-à-Vent 2017
‘Coeur de Vigneronne’ means ‘heart of the winemaker’, and you couldn’t have picked a better name for it. No, this isn’t a bottleful of pickled vital organ, thankfully. But you can tell this winemaker’s heart and soul went into her wine. Unusually for Beaujolais, this is built to last. There’s structure and drive to press on well past the standard drinking window. We’ve got pomegranate, raspberries, slatey minerality, a gorgeous sanguine vibe. This is Beaujolais all grown up. Take its cousins for fun in the sun. This one’s built for steak and sit-down dinners.
Profile
Part of our Women in Wine Collection
We are committed to ALWAYS having wines available that are made by women. In an industry that’s still dominated by men, we believe in celebrating the incredible work women are doing. Here’s to our Women in Wine!
Winemaker: Anita Kuhnel
A longtime lover of wine, and tirelessly passionate about her wine, Anita spends her days in the continual pursuit of the best wines she can manage. Originally from Mâcon, she now makes exceptional Beaujolais, priding herself on producing wines that respect terroir and quality of fruit equally.
Reviews
Wine Enthusiast
“The name translates as “heart of the winemaker,” recognizing owner Anita Kuhnel's place among the few women producers in Beaujolais. The wine is complex and intense, while also well structured and full of smooth fruits. Velvet tannins give a sense of structure while leaving the freshness intact. Drink from 2022.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
Specs
- Region
- Beaujolais
- Vintage
- 2017
- Cellaring
- 2025
- Preservatives
- Sulphites
- Alcohol by Vol.
- 13.0%
- Closure
- Cork
- Bottle Vol
- 750mL
- Blend Info
- 100% Gamay
- Serving Temp.
- 17.0°C
Tasting
From the producer
This vintage of old vines located on one of the most beautiful terroir of the appellation was vinified "à la bourguignonne". The grapes were de-stemmed, the vats taken with a long aging in oak barrels. The nose is complex and intense, with aromas of jammy black fruits, rose scents, roasted mocha notes and hints of vanilla and spice. In the mouth, the material is generous, with a beautiful framework, firm tannins and patina. I put all my passion and passionate winegrower's heart into this wine.
Region
Beaujolais
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...
Goes with
Slow-cooked rabbit stew
Ingredients
- 140g prunes
- 50ml brandy
- 50g soft brown sugar
- 2 rabbits, jointed
- plain flour, for dusting
- 1 tbsp vegetable oil
- 3 rashers smoked streaky bacon, sliced into thin strips
- 2 carrots, chopped
- 1 onion, chopped
- 2 celery sticks, chopped
- 1 garlic clove, crushed
- 2 thyme sprigs
- 1 bay leaf
- 150ml red wine, the best you can afford
- 250ml chicken stock
- chopped parsley and wild rice, to serve
Directions
- Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
- Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden – you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
- Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.