If the name Olivier Merlin sounds familiar, it might be because we included his Bourgogne Blanc in some of our July packages! We enjoyed his wines so much that we couldn't resist featuring this fantastic Moulin À Vent in this month's selection. If you've never come across this appellation, Moulin À Vent is one of Beaujolais' ten named crus, or communes, singled out for producing exceptional expressions of Gamay Noir. Each cru has its own distinctive character, with Moulin À Vent being considered the most "masculine" in style, with wines of greater concentration and ageability. You won't find much in common with the widely-known, simple, and fruity Beaujolais Nouveau. Instead, these are distinctive, complex wines that can sometimes age upwards of 50 years.
Olivier and his wife Corrine took over their small plot in Macon in 1987. They've expanded their vineyards since then, and are now joined in their work by their two sons, Paul and Theo. The family has gained a well-deserved reputation for the high quality of their Chardonnay, Pinot Noir, and Gamay, and remain focussed on producing wines with great balance, purity, depth, and harmony. Enjoy now or over the next 7-10 years at a cool 18 C.
Opaque ruby, fading to garnet at the rim.
The Olivier Merlin Moulin À Vent opens with rich aromas of ripe red fruit, black plum, savoury herbs and dried flowers. There's hints of white pepper, and forest-floor notes of bark and cedar. It's intense and brooding with plenty of concentration. We recommend decanting if enjoying young to coax out all the incredible aromatics!
Silky smooth texture on the palate, with more fresh red fruit like cranberries and field strawberries supported by dried herbs and sweet spice. The tannins are refined but powerful, and the structure definitely supports the argument that Moulin À Vent produces the boldest expressions of Gamay! It softens with air, but retains incredible depth and complexity.
Opt for rustic, savoury dishes to complement this flavourful red - classic beef bourguignon, rabbit stew, or braised short ribs would be perfect! It's also a natural fit for a charcuterie board, as it pairs well with a variety of cured meat and mild, creamy cheeses like camembert and brie.