Moulin a Vent

Recent vintages of Olivier’s Moulin-à-Vent wines have shown a move to a more elegant, less-extracted style, reducing the proportion of new oak That is not to say, however, that he has lost any of the classic pink granite expression for which Moulin-à-Vent is famous. From vines mostly planted in 1937, there is a real energy and concentration here. Rich red fruit combines with smoky pepper notes and a gorgeous floral perfume, while the stony tannins and incredible length point to great ageing potential. Drink 2020-2028.
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.

WOW! Or should that be WAW (What A Wine!)? 2015 was lauded as a great vintage in Beaujolais, producing wines of tremendous concentration which, in most cases, will benefit from lengthy cellaring. Olivier’s superb La Rochelle is bound to age well – as it always does – but isn’t necessarily typical of the vintage: tasting this wine, finesse is the first descriptor that comes to mind, rather than concentration or power. It’s positively aérien, with red fruit and floral notes to the fore. Olivier has gradually reduced the amount of new oak on this cuvée, and that seems a wise decision.
La Rochelle is an extraordinary vineyard for numerous reasons. Its eighty-year old vines are planted at a density of 12,000 per hectare (10,000 gives one metre between each vine). The granite bedrock lies close enough to the surface to peak through in places. The consequences for us, the lucky drinkers, include a pronounced mineral character to wine. In a warm vintage like 2015, it renders La Rochelle reminiscent of something from the Northern Rhône – let’s not forget, Moulin à Vent is, geographically, much closer to Côte-Rôtie than the Côte d’Or.
In short, this is a cheerful, supremely enjoyable wine, with a rare degree of complexity and serious capacity to develop over the next decade and beyond.
Will Heslop, Buyer. Berry Bros. & Rudd

Although from the same variety (100 percent Gamay), Thibault Ligier-Belair's concentrated, complex Beaujolais is poles apart from the bright and breezy nouveau style with which most drinkers are familiar. From eight parcels of vines of up to 95 years old, on the nose this shows an appealing hint of reduction which gives way to aromas of kirsch and dark berry fruit. The palate is characteristically mineral and tannic, and will benefit from decanting. Drink now to 2029.

It’s now one of the wine trade’s worst kept secrets that the Beaujolais Crus can be a source of great-value, age-worthy wines such as this. The nose combines ripe red fruit with spicy, savoury notes, while the fresh, mineral palate sings of the distinctive granite slopes of Moulin-à-Vent. Drinking brilliantly now with charcuterie or turkey sandwiches, but it will continue to gain complexity – to pinote (become more Pinot-like) in the local parlance – over the next decade or more.
Will Heslop, Burgundy Buying Assistant (winter 2018)

The 2013 Moulin-à-Vent Les Rouchaux spent 12 to 15 months in barrel. Compared to the 2013 La Roche, the fruit here is less broody and more open, some red cherries beginning to appear with aeration. The palate is medium-bodied with a lightly spiced opening, chalky tannin, and a focused, intense finish that leaves boysenberry and citrus fruit on the aftertaste. This is an excellent, modern-style Moulin-à-Vent.
Neal Martin - Wine Advocate - robertparker.com - Apr 2015

A modern style with upfront, vibrant and chewy oak in a well-executed combination with forward fruit. Glossy, luxurious and enjoyable.
Drinking Window 2018 - 2023
Andy Howard MW, James Lawther MW & Matt Wilkin MS, Decanter, (summer 2017)

Though happily established in Nuits-St Georges, Thibault trained at a viticultural college in Beaujolais where ancestors of his once had vines. Starting with the 2009 vintage, Thibault has begun to build up a portfolio of vineyards within the appellation of Moulin-à-Vent. His wines are some of the most fabulous we have ever tasted from the region. This is the first vintage made from two small plots of ancient vines, planted in 1879 and 1882. The vines appear to be ungrafted – a moment of pre-phylloxera history! No new barrels have been used, to allow the fruit to speak for itself.

With an intense, full purple colour, the bouquet has a lively, lifted quality far removed from simple Beaujolais. The wine is incredibly velvety on the palate, yet refreshed by excellent minerality. Very suave and long.

Olivier was like a cat with two tails when he was able to buy this superb plot of vines, planted in 1937 on one of Moulin à Vent’s top terroirs. Olivier’s vinification delivers wines without the deepest colour but with exceptional depth of flavour and amazing persistence. This will reveal multiple layers with maturity.
(Jasper Morris MW, BBR Buyer).

Brilliant ruby. Suave red and blue fruit aromas show excellent clarity and are enlivened by smoky mineral and Indian spice flourishes. Sappy, sweet and expansive, offering intense boysenberry, cherry liqueur and floral pastille flavors and a hint of white pepper. Conveys a suave blend of richness and vivacity and finishes with smooth tannins and an intense echo of sweet blue fruit.
92 Points. Drinking window: 2018-2023
Josh Raynolds, vinous.com, June 2016

Thibault has made this cuvée since the 2009 vintage, having identified the site as special and isolated it from the blended Vieilles Vignes wine. The vines are at the bottom of the hill, on quite deep soils with a mix of blue/pink sandy granite and silt. The result is a rounded and soft expression of Moulin-à-Vent, arguably the most approachable of the range. There is a spicy, peppery Syrah note to the nose, then a touch of black olive and rich, concentrated red-black fruit, with sophisticated, silky tannins on the palate. Drink 2020-2026.
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.

The Vieilles Vignes is effectively Thibault’s Moulin-à- Vent business card, a blend of 10 parcels spread across seven hectares, with vines between 65 and 105 years of age. The 2016 vintage is the first for which he has used large foudres to raise the wine. There is a wonderful, old-vine intensity and concentration to this wine, great depth of flavour and power, but without reaching excess. The granite soil really comes through on the persistent, saline finish. Drink 2021-2029.
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.

Despite being made in the same way as Les Rouchaux (in a large oak foudre), this is a real contrast, highlighting the different terroirs. The character is much cooler, reflecting the windy and fresh microclimate. The nose is packed with vibrant raspberry and strawberry fruits, while the palate is the purest of strawberry. Simply gorgeous, with 30 percent whole-bunch. Drink 2021-2030.

Thibault continues to keep himself busy, having bought more vineyards in Moulinà-Vent. In the Côte d’Or he waited until 13th September to pick, feeling that the skins were not ripe until that point. He describes the vintage as transparent, where each vineyard’s identity is clearly visible, and one where those with large yields will not be able to hide. In the Beaujolais, hail was again a significant factor, reducing the average yield for those wines he made to an eye-watering 8hl/ha. The damage was so bad that it cost more to pick the grapes than he will make on the wines, but he felt a duty to harvest and vinify the fruit. With careful use of the vibrating sorting table, he was able to carefully select only the clean fruit and has made exceptional wines.

Raised in a large foudre, this was one of the more generous cuvées in terms of yields (at 19hl/ha). The nose is a delight, with gorgeous, peppery spice and floral touches, while the palate offers dense, rich fruit and silky tannins. It’s seductive, but with the peppery structure behind to age. Thibault used 40 percent whole-bunch. Drink 2020-2026.

Thibault continues to keep himself busy, having bought more vineyards in Moulinà-Vent. In the Côte d’Or he waited until 13th September to pick, feeling that the skins were not ripe until that point. He describes the vintage as transparent, where each vineyard’s identity is clearly visible, and one where those with large yields will not be able to hide. In the Beaujolais, hail was again a significant factor, reducing the average yield for those wines he made to an eye-watering 8hl/ha. The damage was so bad that it cost more to pick the grapes than he will make on the wines, but he felt a duty to harvest and vinify the fruit. With careful use of the vibrating sorting table, he was able to carefully select only the clean fruit and has made exceptional wines.

Moulin-à-Vent was badly hailed in 2017, so Olivier did not make a bottling of his single-vineyard La Rochelle, instead blending the fruit into this single bottling. Théo looked after the vinification, de-stemming the fruit and using very gentle extraction to produce a gorgeous, pretty wine with rich red and black cherry, white pepper and a concentrated but fresh feel. Drink 2019-2025.

Olivier is taking many steps to counteract the warmer summers and earlier harvests; managing the canopy to protect grapes from sunburn, using late-ripening rootstocks, reducing the amount of new oak he uses to keep the wines feeling fresher, and bringing harvest dates forward to retain acidity. The 2017 crop is around 15 percent down due to the dry summer which stressed the grapes. Picking began on 27th August and Olivier feels the wines are a little richer than 2016, but still with very good balance and well-integrated oak.