Moulin-à-Vent
ムーラン・ナ・ヴァン
The 'King of Beaujolais': the most powerful, structured and age-worthy Gamay of the ten Crus, grown on manganese-rich pink granite.
Moulin-à-Vent is widely considered the most prestigious and powerful of the ten Beaujolais Crus. Located in the northern part of the region around the villages of Romanèche-Thorins and Chénas, its vineyards are characterized by pink granite soils rich in manganese, which contribute to the wine's unique structure and longevity. Unlike many lighter Beaujolais wines, Moulin-à-Vent produces Gamay with deep color, firm tannins, and complex aromas of dark fruit, floral notes, and spices. These wines often require a few years of bottle aging to reach their peak, earning them a reputation as the 'King of Beaujolais' that can rival the complexity of fine Burgundy.
Best for: Collectors and enthusiasts seeking serious, age-worthy red wines with complexity beyond typical Beaujolais, and Pinot Noir lovers looking for Burgundian depth at a gentler price.
No sub-regions registered yet.
Producers
No producers registered yet.
Food Pairings
Roasted duck, grilled lamb, coq au vin, beef stew, mushroom risotto, and aged hard cheeses such as Comté.
Frequently Asked Questions
- Is Moulin-à-Vent suitable for aging?
- Yes. Moulin-à-Vent is the most age-worthy Beaujolais Cru and can improve in bottle for 5 to 10 years or more, developing Burgundy-like tertiary notes of truffle and undergrowth.
- What grape variety is used in Moulin-à-Vent?
- The only permitted grape variety for red Moulin-à-Vent AOC wines is Gamay (Gamay Noir à Jus Blanc).
- Why is it called Moulin-à-Vent?
- The appellation is named after a 300-year-old stone windmill ('moulin à vent' in French) that stands among the vines near Romanèche-Thorins. Uniquely among the Beaujolais Crus, it is named after a landmark rather than a village.
- How does Moulin-à-Vent differ from other Beaujolais Crus?
- It is generally the fullest-bodied and most tannic of the ten Crus. Its manganese-rich pink granite soils yield low quantities of concentrated Gamay, giving darker fruit, firmer structure and greater longevity than crus such as Fleurie or Brouilly.
- When should I drink Moulin-à-Vent and at what temperature?
- Top cuvées show best from about 3 to 10 years after the vintage. Serve slightly cool at around 15-17°C, and consider decanting younger wines to soften their tannins.