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Domaine Vincent Girardin Moulin-a-Vent Domaine de la Tour du Bief 2009

Gamay from Beaujolais, Burgundy, France
  • WS92
13% ABV
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13% ABV

Winemaker Notes

#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.

Critical Acclaim

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WS 92
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.
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Domaine Vincent Girardin

Domaine Vincent Girardin

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Domaine Vincent Girardin, , France - Other regions
Domaine Vincent Girardin
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.

Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

RGL0909128_2009 Item# 113733

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