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Unlike the early drinking style produced in much of Beaujolais, the Moulin-à-Vent Beaujolais Cru wines are made to be cellared. Because the wines made here are different in style and of a higher quality than is generally associated with Beaujolais, most producers shy away from overt references to the generic title and choose instead to use the name of a particular cru.
The soil is a pink, crumbly granite with a notably high level of manganese. This is toxic to the grape vines, resulting in stunted crop levels and contributing to the intense and concentrated flavors seen in Moulin-à-Vent wines.
Vincent Girardin purchased the Domaine de la Tour du Bief near Chenas in Beaujolais in September 2010. From the stunning 2009 vintage, the Moulin a Vent has been very well received. "Lush fruit flavors of blackberry and blueberry mix with a core of spice and dried herb notes in this fresh red, which is silky, with lightly chewy tannins, followed by lingering hints of dark chocolate and cardamom on the finish. Drink now through 2016." 92 points, Wine Spectator.
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