Domaine Vincent Girardin Moulin-a-Vent Domaine de la Tour du Bief 2009
Gamay from Beaujolais, Burgundy, France
#54 Wine Spectator Top 100 of 2011
The goal of Dom. Vincent Girardin is to continue the tradition of great Moulin-à-Vent wines that, in the last century, were in the league of the great villages of the Côte de Nuits. With their structure and complexity linked to a important capacity for ageing, wines from Moulin-à-Vent were always cited as excellent examples and with age, it's said that they "Pinotent", meaning getting closer to their Burgundian (Pinot) neighbors by evoking aromas of cherry, matured fruits, spices and truffle.
Wine Spectator - "Lush fruit flavors of blackberry and blueberry mix with a core of spice and dried herb notes in this fresh and silky red, which has lightly chewy tannins, followed by lingering hints of dark chocolate and cardamom on the finish. Drink now through 2016. 1,000 cases imported."
Domaine Vincent Girardin Winery
Vincent Girardin continues the winemaking tradition of his father and grandfather before him, with a significant difference. The energetic and innovative Girardin has greatly expanded the number of appellations in his domaine either through inheritance, purchasing the land, or a system of leasing called "fermage". Vincent concentrates on the lesser-known appellations of the Côte de Beaune, which offer spectacular bargains, but in the past few years has added a stunning array of premier cru and grand cru wines from the most famous appellations in the Côte d'Or.
Until recently, Girardin's cellar was located in Santenay, but now is based in Meursault. Vincent Girardin produces wines from Santenay, Maranges, Chassagne-Montrachet, Meursault, Pommard, Beaune, and Savigny-les-Beaunes. Vincent Girardin's wines exhibit excellent ripe fruit, supple, velvet texture, concentration and vibrancy. The rich fruit and fragrant toasty oak are beautifully balanced, creating elegant and complex Burgundies that will last a decade. View all Domaine Vincent Girardin Wines
About BeaujolaisView a map of Beaujolais wineries (boe-show-lay)
Upon hearing Beaujolais, many think of the large celebration for wine that comes out the 3rd week of November, that year's vintage of Beaujolais Nouveau. But the region of Beaujolais, situated at the bottom of the Burgundy AC, is more than just the nouveau. Some Beaujolais wines can be kept (gasp!) for up to 10 years! Those are usually the Cru Beaujolais and are much lower in production than the drink-it-now.
Even though Beaujolais is technically part of Burgundy, its climate, soil, grape varieties and winemaking methods make it completely separate in character. The primary grape of Beaujolais is Gamay, a very thin-skinned, light bodied grape that does particularly well in Beaujolais. It also does particularly well with the method of winemaking in Beaujolais – Carbonic Maceration. Carbonic maceration is anaerobic fermentation – meaning the fermentation takes place INSIDE the berry. How does this happen? Whole grape clusters are carefully put into a tank, given carbon dioxide and sealed to prevent contact with oxygen. Then a chemical process occurs inside the grape, turning sugars in to ethanol, aka alcohol. The process allows the fermenting juice to extract the color of the skins and the fruitiness of the grape without the harsh tannins of the skins. Not all Beaujolais use this method, but almost every Beaujolais Nouveau does. The result is a very fruity wine with fresh berry favors and super-light tannins and body.
The ACs of Beaujolais
Over half of the production of Beaujolais is under the Beaujolais AC. The second level is Beaujolais-Village, and the final is Beaujolais Crus, of which there are ten. Beaujolais Villages AC is a bit better quality than the first level, and the ten Crus are even higher quality. Most Cru Beaujolais AC wines use regular fermentation rather than carbonic, and some even let their wines age a bit in oak. In fact, after a few years in oak and bottle, a good vintage of Beaujolais can be mistaken for a Burgundy! But this is the exception to the rule - the majority of Beaujolais should be drunk within the first 2 years. In a good vintage a few of the cru wines may hold up for more, but Beaujolais is known for being fruity, light and easy drinking for right now. Serve a bit cool and enjoy without thought.
The 10 Cru Beaujolais to look for: Morgon, St-Amour, Juliénas, Chénas, Moulin-à-Vent, Brouilly, Côte-du-Brouilly, Fleurie, Chiroubles, Regnié.
About France - Other regionsWhen it comes to wine, France is a classic. Classic blends, grapes and styles began in the country and they still remain. Think about it - people ask for a Burgundian style Pinot Noir, they refer to wines as Bordeaux or Rhone blends - Champagne even had to pass a law to stop international wineries from putting their region on the label of all sparkling wine.
The top regions of France are: Bordeaux, Burgundy, Champagne, Languedoc-Roussillon, Loire, Rhone. And these regions are so diverse! It makes sense that wine regions throughout the world try to emulate their style. Pinot Noir, Chardonnay, Cabernet Sauvignon and Syrah are no longer French varieties, but international varieties. They may not be the leader of cutting edge technology or value-priced wines, but there is no doubt that they are still producing wines of great quality and diversity.
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