Chateau des Jacques Moulin-a-Vent 2018
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Somm Note
Winemaker Notes
A blend of 8 single vineyards, the Moulin-à-Vent 2017 presents a deep garnet-color. Its complex nose reveals aromas of violets, ripened red fruit and black pepper. The freshness of these granitic terroirs balances well the remarkable richness and texture. Moulin-à-Vent pairs perfectly with lighter red meat dishes
Professional Ratings
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Robert Parker's Wine Advocate
Aromas of blackberries, violets, candied peel and spices introduce the 2018 Moulin-à-Vent, a medium to full-bodied, fleshy wine with succulent acids, a generous core of fruit and fine, powdery tannins. This is a pure and generous, comparatively fruit-driven wine from the Château des Jacques.
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Decanter
A blend from eight single vineyard sites. Some oak is evident on both nose and palate but adds extra depth and structure to this classy Moulin-à-Vent. There is good purity of fruit here with an appealing mix of forward fruit ripeness and cleansing acidity to finish. Good example of this Cru which is appealing now but has the stuffing to age for three-plus years.
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Wine Spectator
Pureed black cherry and raspberry notes are backed by plush tannins and vivid acidity. Rich accents of anise and dried violet give depth through the finish. Drink now through 2026.
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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.