Showing significantly more depth than more modest Beaujolais or even many “cru” wines, this is a serious red, with real complexity, particularly in the finish. Moulin-à-Vent tends to produce weightier wines than the other crus, and some examples can taste overly ponderous. This one, though, stays true to its varietal as well as its geographical origin, tasting exuberantly of Gamay.
Maison Louis Jadot, Moulin-à-Vent (Beaujolais, Burgundy, France) 2012
By Paul Lukacs