Domaine S Terrelles Moulin-à-Vent 2005 is a testament to the unique character of one of Beaujolais' most distinguished crus. This red wine is crafted exclusively from Gamay Noir à Jus Blanc, the emblematic grape of the region, renowned for producing wines of both elegance and structure. The 2005 vintage in Moulin-à-Vent benefited from an outstanding growing season: generous sunshine combined with well-timed rainfall created fruit of excellent concentration and ripeness. The vineyards here rest on granitic soils streaked with manganese, which lend a robust, minerally framework and contribute to the longevity this appellation is celebrated for. Traditional vinification methods, often with semi-carbonic maceration and maturation in both concrete vats and large older barrels, allow the terroir and variety to express themselves honestly, resulting in a wine with fine tannins, vibrant acidity, and perfumed intensity.
The Beaujolais region, located just south of Burgundy, enjoys a semi-continental climate with warm summers and cool yet generally frost-free winters. Moulin-à-Vent, historically dubbed the “King of Beaujolais,” is set apart by its south-facing slopes and the prevalence of decomposed pink granite in its soils, fostering grapes with depth and power rare for Gamay. The wines here are famed for their ageing capacity and often draw comparisons to fine Burgundy due to their complexity and ability to develop earthy, truffle and spice nuances over time. The area boasts a rich tradition of viticulture dating back to the Romans, and today, the best producers craft wines with both personality and finesse.
With its mature profile, Domaine S Terrelles Moulin-à-Vent 2005 will pair brilliantly with dishes that highlight earthy, savoury elements. Traditional pairings from the region include coq au vin or roasted game birds, while a well-seasoned rack of lamb or mushroom risotto will delightfully echo the wine’s forest floor and spice notes. For a local touch, try it alongside charcuterie Lyonnaise or a classic sausage in brioche.
To fully appreciate its bouquet and evolved flavours, serve this Moulin-à-Vent at a temperature of 15-17°C. Decanting for 30 minutes will allow subtle tertiary aromas to unfurl, rewarding the patient taster with a wine of silk and complexity.
