Moulin-à-Vent Vignes du Tremblay

Pasta, Veal, Pork, Poultry

This wine marks the origin of the estate. My grandfather bought his first plots in 1937, located on the place called Le Tremblay. Today, this cru is a blend of several localities: Les Greneriers, Les Burdelines, Les Pérelles, Champs de Cour, Les Brussellions and Aux Caves. Soils of weathered granite, piedmonts and ancient alluvium. The vines are mostly 40-70 years old, grown traditionally in a low goblet (bushvine).

Manual harvest in small lug boxes. Vinification in whole bunches for ferment, across 12-15 days. De-stemming according to vintage.

Moulin-à-Vent is the most highly rated of all the Beaujolais crus, though it is not named after and village in the area and is spread over the communes of Romanèche-Thorins and Chénas. It arguably produces the most age-worthy Gamay offerings, due to the spicy, firm backbone the wines possess. In the hands of the father and son team of Paul and Eric Janin, winemakers of impeccable probity and talent, this domaine continues to produce the very best that Moulin-à-Vent can offer. The soils, with crumbly pink granite and rich in manganese, give their wines a spicy, individual character but this does not undermine their elegance and refinement. Vintage after vintage, the Janin wines do not miss a beat.