Like Morgon, the Beaujolais Cru of Moulin a Vent is famous for its longevity and more Burgundian style. Jean Paul Brun’s ‘La Rochelle’ vineyard which is planted with 100% Gamay sits at the top of a hill and benefits from cooler breezes and granite soil. The area’s soil also contains high levels of manganese which helps reduce the yields and results in more concentrated berries. This 2018 already has great depth and beautiful fineness with aromas of black fruits mixed with spices, undergrowth and violet.
Jean-Paul is a very traditional winemaker who makes food-friendly wines of serious note at Domaine Terres Dorees. There is great complexity and concentration, along with the juicy fruit associated with Beaujolais, in his wines. He achieves this with minimum intervention and steers clear of manipulating the wines via carbon maceration, thermo-vinification and yeast inoculation which have become the norm in Beaujolais. He also believes his wines taste better at lower alcohol levels so does not add extra sugar (chapitalise) to raise alcohol levels.
