Moulin-à-Vent Heritage

To savor with a beef bourguignon, a stew, a rack of lamb with herbs, Reblochon, Beaufort-type cheeses ...

Today, this wine is a blend of the oldest vines of the domaine in the localities named Les Greneriers and Les Burdelines. Very worn granite soils, piedmont and ancient alluvium. The vines are 80 to 100 years old and pruned traditionally in the low-trained Gobelet style. The soil is worked by ploughing near to surface level 3 to 4 times a year.

Wine from each plot is matured in separate vats for a period of 10 months on fine lees, with micro-oxygenation.

Grapes are picked by hand using small crates which can hold up to 35 kilos. Sorting is done on a vibrating sorting table. Winemaking, using whole grape bunches, is done keeping each plot in a separate vat for a period of 12 to 15 days before pressing.

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.