Château du Moulin-à-Vent : Les Vérillats 2016

Tasting Notes and Advice for Château du Moulin-à-Vent "Les Vérillats" 2016

Tasting

Colour

The colour displays an intense ruby hue with deep garnet highlights.

Nose

The nose reveals remarkable aromatic depth. Notes of ripe black fruits—black cherry and blackcurrant foremost—intertwine with mineral nuances of graphite, characteristic of the terroir. Floral touches of jasmine and rose bring elegance, while aromas of Moroccan spices and mocha add complexity.

Palate

On the palate, the attack is juicy and energetic. The mid-palate unfolds with lovely density of black fruit, supported by velvety tannins and striking mineral freshness. The generous, supple texture leads into a lingering finish with spicy and mineral accents.

Food and wine pairings

This wine is an ideal match for duck breast with honey or mild sheep’s milk cheeses. It also pairs perfectly with intense dark chocolate.

Serving and cellaring

"Les Vérillats" 2016 is best enjoyed at a temperature between 16 and 18°C. This wine can be enjoyed until around 2026.

A Characterful Moulin-à-Vent from an Outstanding Terroir

The estate

Founded in 1732 in Romanèche-Thorins, in the heart of Beaujolais and the Moulin-à-Vent appellation, Château du Moulin-à-Vent is the only eponymous estate in the AOC, renamed as such in 1936. Owned by the Parinet family since 2009, it is now run by Édouard Parinet alongside Brice Laffond, with Jean-Jacques Parinet. Old gamay vines on granite, organic practices, hand harvesting and delicate ageing in a centuries-old cellar mark its renaissance.

The vineyard

The named plot Les Vérillats lies at the top of the Moulin-à-Vent appellation, at around 300 metres above sea level, benefiting from an east-facing exposure. This outstanding terroir rests on poor, free-draining soils composed of pink granite. The old gamay vines take root in this demanding ground, producing grapes of remarkable concentration.

The vintage

The 2016 vintage in Beaujolais began with a cool, wet spring, followed by a hot, dry summer from August onwards. Harvest took place in late September under excellent weather conditions, allowing perfectly healthy, ripe grapes to be picked. The winds typical of the appellation played an essential role in preserving the fruit’s freshness and balance.

Winemaking and ageing

The grapes were hand-harvested and carefully sorted. Winemaking favoured gentle extraction with extended maceration of at least 20 days. Ageing took place over 12 months, with 20% in new French oak barrels and 80% in stainless steel tanks, followed by an additional six months in tank. The wine was neither fined nor filtered.

Grape variety

100% gamay