Richard Rottiers, Moulin-a-Vent Champ de Cour, 2014
Serious, age-worthy Moulin-a-Vent from the heart of one of Beaujolais' grandest crus. Richard Rottiers, an agronomist who cut his teeth in New Zealand and at Chateau Thivin before taking over here in 2008, farms organically and treats Gamay like the structured, cellar-worthy grape it can be. Champ de Cour is a tiny old-vine parcel in the namesake terroir, vinified with partial carbonic maceration and ten months in barrel to build a real spine. This is a wine designed to be opened around 8 to 10 years out, and the 2014 is settling nicely into that window. Gamay for people who think they don't take Beaujolais seriously.
Richard Rottiers, Moulin-a-Vent Champ de Cour, 2014
Serious, age-worthy Moulin-a-Vent from the heart of one of Beaujolais' grandest crus. Richard Rottiers, an agronomist who cut his teeth in New Zealand and at Chateau Thivin before taking over here in 2008, farms organically and treats Gamay like the structured, cellar-worthy grape it can be. Champ de Cour is a tiny old-vine parcel in the namesake terroir, vinified with partial carbonic maceration and ten months in barrel to build a real spine. This is a wine designed to be opened around 8 to 10 years out, and the 2014 is settling nicely into that window. Gamay for people who think they don't take Beaujolais seriously.
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Description
Serious, age-worthy Moulin-a-Vent from the heart of one of Beaujolais' grandest crus. Richard Rottiers, an agronomist who cut his teeth in New Zealand and at Chateau Thivin before taking over here in 2008, farms organically and treats Gamay like the structured, cellar-worthy grape it can be. Champ de Cour is a tiny old-vine parcel in the namesake terroir, vinified with partial carbonic maceration and ten months in barrel to build a real spine. This is a wine designed to be opened around 8 to 10 years out, and the 2014 is settling nicely into that window. Gamay for people who think they don't take Beaujolais seriously.
