Chateau des Jacques Moulin-a-Vent 2010
-
Parker
Robert
Product Details
Your Rating
Somm Note
Winemaker Notes
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
-
Robert Parker's Wine Advocate
Representing a blend from among all five of their sites but at the time of my tasting indicative rather than definitive, the Chateau des Jacques 2010 Moulin-a-Vent displays strikingly deep color as well as palpable density for its vintage. Ripe dark cherry and brown spices wreathed in floral hints inform the nose and a glycerin-rich though distinctly tannin-infused palate. A fine sense of salinity pulls at the salivary glands and suggestions of red and smoked meats emerge in a sustained, if for now, only modestly refreshing or invigorating finish. I suspect we shall end up with a wine that invites drinking over the next 2-3 years notwithstanding its tannin. (Here is another of the 2009s from this property that has fulfilled my highest issue-190 expectations.)
Range: 88-89+
Other Vintages
2021-
Suckling
James
-
Suckling
James -
Parker
Robert -
Spectator
Wine
-
Spirits
Wine & -
Parker
Robert
-
Parker
Robert - Decanter
-
Spectator
Wine
-
Suckling
James -
Parker
Robert -
Enthusiast
Wine
-
Suckling
James -
Spectator
Wine
-
Spirits
Wine &
-
Suckling
James
-
Spectator
Wine
-
Enthusiast
Wine
-
Enthusiast
Wine
-
Parker
Robert -
Spectator
Wine
-
Spirits
Wine &
-
Spectator
Wine
-
Spirits
Wine &
-
Spectator
Wine
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.