Chateau des Jacques Moulin-a-Vent Clos de Rochegres 2016
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Somm Note
Winemaker Notes
Clos de Rochegrès has fine rose and peony aromas and flavors with a touch of minerals. The wine is generous on the palate thanks to its elegant, long-lasting tannins.
This wine will perfectly match red meats in sauce, venison and other game and most cheeses.
Professional Ratings
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James Suckling
Bright and floral with rose and lilac aromas. Graphite, too. Medium to full body, firm and silky tannins and a juicy finish. Refined and linear. Just a hint of vanilla.
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Wine Enthusiast
The wood aging of this wine is apparent in the toasty aromas. On the palate though, the rich fruits come right to the fore. The wine has concentration, density and bold black cherry and plum flavors. It needs to age.
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Robert Parker's Wine Advocate
Aromas of raspberries, plums and sweet spices introduce the 2016 Moulin-à-Vent Clos de Rochegrès, a full-bodied, layered wine with a rich, deep core of fruit, fine but firm structuring tannins and a long, stony finish.
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Wine Spectator
Violet aromas edge the glazed cherry, raspberry tea and licorice notes of this rich, charming Gamay, with elements of potpourri, orange peel and mineral filling the finish. Fleshy tannins.
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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.