Winemaker Notes
This Moulin-à-Vent has a deep color with purple highlights. The nose offers a complex and intense aromatic bouquet with a balanced blend of spicy notes, licorice, and stewed black fruits. The palate is ample, long, expressing ripe fruit, finishing with a controlled and elegant oakiness.
Professional Ratings
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Wine Enthusiast
This is a gorgeous wine. Fragrant aromas of black raspberry, rose petal and violet blossom open on the flowery nose that welcomes dried hay. Well-integrated fruit leads on the balanced palate that weaves in slightly-velvety tannins that offer intrigue on the finish.
Editors' Choice -
Wilfred Wong of Wine.com
The 2023 Domaine Fond Moiroux Moulin-à-Vent Gros Vosges shows a deep ruby-purple color and opens with generous aromas of black fruits and licorice. Full-bodied, it is layered and voluptuous on the palate, where juicy black fruit flavors are complemented by a touch of oak. The wine carries both richness and structure, finishing with lasting depth and presence. A compelling pairing with grilled lamb chops with rosemary, where the wine’s power and dark fruit intensity stand up beautifully to the savory, herb-laced flavors. (Tasted: March 10, 2026, San Francisco, CA)
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James Suckling
Ripe raspberries, dark cherries, mild spices, dried blood oranges and a hint of cocoa on the nose. Medium-bodied with a fleshy, fruit-driven character and succulent aftertaste. Tense and focused. Drink or hold.
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.