Chateau des Jacques Moulin-a-Vent 2009
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The Louis Jadot Moulin à Vent is a full, robust Beaujolais, with a fleshy, almost fat texture and greater longevity than any other Cru of the Beaujolais. The exceptional quality of its structure preserves a fruitiness which becomes mellow with bottle age.
It may be enjoyed after cellaring for 10 years or more (in good conditions of temperature and humidity). Then it will be perfect with red meat or game.
Professional Ratings
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Robert Parker's Wine Advocate
Representing a blend from all five of their sites but favoring Champ de Cour and Carquelin, Chateau des Jacques’s 2009 Moulin-a-Vent smells of black and red raspberry, with heliotrope and lily overtones. With a striking and surprising sense of seamless oily-richness to its sweetly, exuberantly berry-brimmed palate impression, this reveals satisfying low-toned salted meat stock character that persists all the way through a lingering, lip-smacking finish. I suspect this already exceptional value will gain detail and finesse and be worth following for 4-6 years.
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Wine Spectator
Graphite and vanilla aromas mix with the pure raspberry coulis, fig and ripe cherry fruit in this bright, lively red. There's a sublayer of smoke and iron notes, as well as a lightly chewy finish. Drink now through 2014.
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Delightfully playful, but also capable of impressive gravitas, Gamay is responsible for juicy, berry-packed wines. From Beaujolais, Gamay generally has three classes: Beaujolais Nouveau, a decidedly young, fruit-driven wine, Beaujolais Villages and Cru Beaujolais. The Villages and Crus are highly ranked grape growing communes whose wines are capable of improving with age whereas Nouveau, released two months after harvest, is intended for immediate consumption. Somm Secret—The ten different Crus have their own distinct personalities—Fleurie is delicate and floral, Côte de Brouilly is concentrated and elegant and Morgon is structured and age-worthy.
The bucolic region often identified as the southern part of Burgundy, Beaujolais actually doesn’t have a whole lot in common with the rest of the region in terms of climate, soil types and grape varieties. Beaujolais achieves its own identity with variations on style of one grape, Gamay.
Gamay was actually grown throughout all of Burgundy until 1395 when the Duke of Burgundy banished it south, making room for Pinot Noir to inhabit all of the “superior” hillsides of Burgundy proper. This was good news for Gamay as it produces a much better wine in the granitic soils of Beaujolais, compared with the limestone escarpments of the Côte d’Or.
Four styles of Beaujolais wines exist. The simplest, and one that has regrettably given the region a subpar reputation, is Beaujolais Nouveau. This is the Beaujolais wine that is made using carbonic maceration (a quick fermentation that results in sweet aromas) and is released on the third Thursday of November in the same year as harvest. It's meant to drink young and is flirty, fruity and fun. The rest of Beaujolais is where the serious wines are found. Aside from the wines simply labelled, Beaujolais, there are the Beaujolais-Villages wines, which must come from the hilly northern part of the region, and offer reasonable values with some gems among them. The superior sections are the cru vineyards coming from ten distinct communes: St-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Regnié, Brouilly, and Côte de Brouilly. Any cru Beajolais will have its commune name prominent on the label.