2013 Beaujolais

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