Purple Palate Blog

Day 21- Beaujolaise at Chateau Moulin-a-vent

So Beaujolaise, I have drunk it, and sold it my whole career.  Either part Or wholly Carbonically macerated, is made from Gamay grape, and the better ones from named village.

And I have now found out how little I did know.

A whole range of Beaujolaise Cru wines exist.  These babies are the real deal. Terroir expressive, made dry, little to no carbonic maceration, and very expressive of the grape.

Chateau Moulin-a-vent has 30 HA, 120 plots, and is all about expressing the grape and terroir and doesn’t have a Beaujolaise Nouveau.

While Nouveau is great for cash flow, as it is a wine that must be drunk young and fresh and is good easy drinking value for money, it is in decline.  This Chateau eschews this and leads the way for true terroir style wines.

The vines are a mixture of Gobulet bush vines and trellised vines on soils that are sandy, schist over granite.

We tried 4 expressions, from appellation Moulin-a-vent protege, to 3 single vineyard expressions.

Each was expressive and showed different degrees of fruit weight, acidity, and tannin, due to terroir.

We talked of their plans to increase wine tourism over lunch, to show the public how much more there is to the region, with opening their own cellar door and providing the experience.

We had to leave sadly to get to Chateau Neuf du Pape.

We dropped into Cote Rotie to wonder at the insanity of grape growers hanging off a steep slope.

Had a quick regional tasting in French, so a lot of charades was played.

Cote Rotie, Syrah Viognier, powerful spicy, with lifted aromatics and deep color.

Condrieu, for silky, rounded Viognier, with a much bigger body than I expected.

St Joseph, for a Shiraz Grenache blend, sweet fruit with spicy white pepper and stark tannin.

Croze Hermitage, a meaty, gripping red, with powerful black fruit.

And a Cornas, 100% spicy black fruited Shiraz.

Then down to our accommadation for night nights.

Night night.

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