Winemaker Notes
This wine offers a brilliant dark garnet color. It is complex and delicate, with notes of blackberry, cassis, plum and floral aromas like faded rose. Full-bodied and structured, with elegant tannins on the palate. It has good aging potential.
This wine is best served with foods that boast earthy or spicy flavors. Enjoy it with slow-cooked beef ribs, game, spicy dishes, or aged cheeses.
Professional Ratings
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James Suckling
A firm and silky red with cherry, berry and some cedar character. Medium body. Slightly chewy on the finish. But solid. Give it a year or two to soften. Try after 2022.
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Wilfred Wong of Wine.com
COMMENTARY: The 2019 Domaine de Rosiers Moulin-a-Vent delivers power with finesse. TASTING NOTES: This wine offers attractive berry aromas and flavors that stay firm and lasting. Serve it with a well-seasoned prime rib. (Tasted: October 26, 2022, Napa, CA)
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Wine Enthusiast
From old vines, this wine from a family estate is solid and structured thanks to ripe tannins. Blackberry fruits come through, bringing a fresher aspect. The wine will age further, so drink from 2023.
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.