2016 Moulin-à-Vent, Les Brussellions, Louis Boillot, Beaujolais

2016 Moulin-à-Vent, Les Brussellions, Louis Boillot, Beaujolais

Product: 20161361094
Prices start from £22.00 per bottle (75cl). Buying options
2016 Moulin-à-Vent, Les Brussellions, Louis Boillot, Beaujolais

Description

This wine is a bin-end, discounted by 20%.

As ever, this is Louis’s richest and most serious wine, displaying a nose of rich, black fruit and savoury spice. There is still wonderful purity, along with an enormous density of black cherry fruit at the core. The structure is equally dense and present, but is balanced by the softness in the mid-palate. Once again, the lingering impression is one of freshness and energy. A wine which needs significant time to realise its potential. Drink 2022-2030.
Adam Bruntlett, Wine Buyer

The excellence of Cru Beaujolais is something I have held dear for some time, but its ageing potential was first brought to my attention when I was served two Moulin-à-Vent wines from 1961 and 1962 produced by Camille Giroud. The freshness and complexity of these wines was simply astonishing and I have since made it something of a personal mission to return these great wines to their rightful place in the cellars and on the tables of the most discerning wine drinkers. The wines in our offer cover a range of styles; whole-bunch, de-stemmed, oaked, unoaked, elegant and floral, dense and structured. This almost endless variety and versatility is what is most fascinating about Gamay grown on Beaujolais’s volcanic soils. What the wines have in common, however, is that they all offer excellent value for money and great drinking pleasure.
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Buying options

Available for delivery or collection. Pricing includes duty and VAT.

About this WINE

Louis Boillot

Louis Boillot

Louis Boillot has come to Chambolle, where his partner Ghislaine Barthod is based, from Gevrey-Chambertin, though as his range of wines indicates, he is descended from the Volnay family of Boillots. Louis uses his vast wine experience and knowledge to secure parcels of the finest quality for his négociant business, Maison Louis Boillot. Combined with this local knowledge and his talented winemaking skills, he strives to produce some of the best wines of Gevrey-Chambertin and Chambolle-Musigny.

He was formerly associated with his brother and father at Domaine Lucien Boillot, but set up on his own from the 2003 vintage. The wines made now in Chambolle are significantly more interesting than those produced previously in Gevrey.

The vines are ploughed then run according to lutte raisonnée. The grapes are sorted in the vineyard, 100% destalked, given a cool pre-fermentation maceration, fermented then sent to barrel once the juice is cool again. 20-30% new wood is used across the whole range, with an élévage of 16-18 months before bottling without fining or filtration.
 
The domaine may suffer from the lack of geographical cohesion of the vineyard holdings, especially in contrast to Ghislaine Barthod’s concentration on Chambolle-Musigny. Their son Clément Boillot-Barthod is going to inherit quite a substantial combination one day.

Jasper Morris MW, Burgundy Wine Director and author of the award-winning Inside Burgundy comprehensive handbook.

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Moulin a Vent

Moulin a Vent

Known as the ‘King of Beaujolais’ for its power, structure and longevity, Moulin-à-Vent is the most atypical of all the Beaujolais Crus, even if it is potentially the best. Its style is the antithesis of light, fluffy Beaujolais, and when fully mature (often at 10 years old or more) it resembles more a fine Burgundy, or even a Rhône, than Beaujolais. Named after the local windmill (which translates as moulin-à-vent in French) Moulin-à-Vent is a real vindication of the principle of ‘terroir’. 

Moulin-à-Vent's neighbour Fleurie produces perfumed, silky, approachable wines, while Moulin-à-Vent, using the same grape (100% Gamay) and broadly the same vinification, makes wines that are meaty, tannic and intense, and need 2-3 years to mature.  The only possible explanation, it seems, is the high proportion of iron and manganese in Moulin-à-Vent’s soil. Moulin-à-Vent tends to be most expensive of the Beaujolais Crus, although happily it is home to a number of very fine producers, so there is plenty for wine lovers to choose from.

Recommended producers: Jacky Janodet, Olivier Merlin.

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Gamay

Gamay

A French variety planted predominately in Beaujolais where it is the grape behind everything from light and often acidic Beaujolais Nouveau through to the more serious and well-structured wines from the 10 cru villages. It takes its name from a hamlet just outside Chassagne-Montrachet and was at one stage widely planted on the Côte d`Or. However it was gradually phased out due to its poor yield and supposed poor quality of its wines.

The majority of Gamay wines in Beaujolais are labelled as Beaujolais or Beaujolais-Villages and are deliciously juicy, easy drinking, gulpable wines. Of more interest are the Cru wines from the 10 villages in the north of the region where the soil is predominantly granitic schist and where the vines are planted on gently undulating slopes. These can be well-structured, intensely perfumed wines, redolent of ripe black fruits and, while delicious young, will reward medium term cellaring.

Gamay is also grown in the Touraine region of the Loire where it produces soft, well-balanced, gluggable wines for drinking young.

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Reviews

Customer reviews

The Wine Advocate89/100

Critic reviews

The Wine Advocate89/100
Aromas of ripe red berries, cedar and spices preface the 2016 Moulin--Vent Les Brussellions, a medium to full-bodied wine with a lavishly expansive attack, tangy acids and fine but firm tannins that assert themselves on the youthfully chewy and subtly oak-inflected finish. This is one cuve that seems to be marked by the impact of the hail that affected Moulin--Vent in this vintage.
William Kelley - 30/04/2019 Read more