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Moulin-à-Vent Les Brussellions Domaine Louis Boillot 2022 NJ
Tasting Notes: From a red granite parcel of ancient vines near Romanèche-Thorins, the grapes are hand-harvested and mostly destemmed, then fermented in a thermoregulated stainless steel tank, an... d matured for sixteen months in a mix of queues bourguignonnes (double barriques), of which 10% are new. The winemaking is entirely Burgundian, meaning no carbonic maceration. In the glass, the wine has a cool, dark ruby color that warms to red tinged fuchsia at the edge. Gamay aromas of smoky griotte cherries, fresh ripe cranberries, and wild blueberries move in and out of the foreground, sometimes alternating with wild mushrooms, charcouterie, and freshly cut hay as the nose evolves in the glass. On the palate, the wine tastes “Pinoté” (more like Pinot Noir than Gamay), and grows more voluminous with time in the glass: sleek, focused, transparent, and vibrant, with a dense sweet core of flavors that echo the nose, including sun warmed black raspberries, dried tarragon, Earl Grey tea, and cardamom. If you didn’t know that this was a Moulin à Vent, you’d be excused if you mistook it for one of Louis Boillot’s elegant, silky Volnays. Read More
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Louis Boillot’s 6.8-hectare estate in the Côte d’Or is half of the original Domaine Lucien Boillot of Gevrey-Chambertin. In 2002, the domaine was split equally between Louis and his brother Pierre, who continues operations at Domaine Lucien Boillot. But in 2003, shortly after their father’s retirement, Louis left the winery in Gevrey, and with his wife, Ghislaine Barthod, a highly respected winegrower in her own right, purchased a lovely old house with a perfect, functional cellar in Chambolle-Musigny. Both have unusually old vines; Ghislaine in Chambolle-Musigny, and Louis, in eight communes stretching the entire length of the Côte d’Or. Today, the vineyard management of both estates, and the vinification of all the wines, is managed by Louis and Ghislaine’s son, Clément Barthod-Boillot.
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Wine has been grown in Beaujolais since the 7th century. Until the French Revolution, the region was a sparsely populated area of little viticultural interest. The wines found their way to the important Paris market only in the 19th Century, but had to wait until after the 2nd World War to achieve international fame. One result of international fame, however, has been the explosive growth of the appellation, and the region is now, largely, a monoculture-farming Gamay Noir à Jus Blanc at tremendously high crop loads to satisfy the needs of large "brand" Beaujolais. The granite soils of the region, perfectly suited to the Gamay grape, show their best in the hands of the small farmer/vigneron. Moulin-à-Vent is a “cru” Beaujolais–a superior region in the granite hills of northern Beaujolais. It is considered by many to be the grandest of the 10 Beaujolais villages accorded the status of “cru.”
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Also known as "Gamay Noir à Jus Blanc" (black Gamay with white juice), the variety originated in France in the 14thcentury. DNA analysis has shown that Gamay is the natural offspring of Pinot Noir and the historic grape, Gouais Blanc. The grape of Beaujolais, Gamay produces wines with red fruit aromas and bright acidity. It is known for particularly elegant wines in the Beaujolais Crus villages, such as Morgon, Fleurie, and Moulin-a-Vent. Wines made with Gamay grapes are often fermented using the carbonic maceration technique, which extracts a high level of aroma compounds from the skins, but relatively low levels of tannins.
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This wine loves nothing more than a simply roasted chicken (get one from a good farm!). Also nice with simple roasts of beef.
