Chateau des Jacques Moulin-a-Vent Clos de Rochegres 2017
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Winemaker Notes
Château des Jacques Moulin-à-Vent Clos de Rochegrès is a special cuvée from old vines that cover 24 acres. The soil of the Clos de Rochegrès is granitic, fairly shallow and overlies an extremely hard bedrock. After a portion of the grapes are destemmed, the wine is vinified in closed vats with pumping over. The wine is then matured in oak barrels for 10 to 11 months.
This wine will perfectly match red meats in sauce, venison and other game and most cheeses.
Professional Ratings
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Wine Enthusiast
This wood-aged wine comes from 45-year-old vines in one of the top vineyards in the appellation. Rich and beautifully structured, it has tannins and a firm structure that point to aging.
Cellar Selection -
Robert Parker's Wine Advocate
A wine built for the cellar, the 2017 Moulin-à-Vent Clos de Rochegrès unfurls in the glass with a rich bouquet of ripe berry fruit, spices, candied peel and dark chocolate. On the plate, it's full-bodied, rich and concentrated, with an ample core of fruit, ripe acids and a chewy chassis of tannin that will require some patience. Impressively, this Moulin-à-Vent has already largely integrated its new wood, and though it's a high wire act in terms of alcohol and extraction, I suspect it will evolve positively in the cellar.
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James Suckling
Very fine, yet deep in the mouth with medium body and pretty density. Bark and wet earth color the spice and berry flavors. Fresh and polished finish. Drink now or hold.
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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.