Viniou Reviews
Château S Jacques’s 2018 Moulin-à-Vent “Cuvée Clos du Grand Carquelin” is an exemplary expression of its prestigious terroir. Produced exclusively from Gamay, this cuvée comes from old vines embedded in granite and manganese-rich soils, part of the renowned “Clos du Grand Carquelin” climat. The 2018 vintage benefited from a warm growing season, resulting in ripe, concentrated berries. This is reflected in the glass by an intense yet elegant bouquet of black cherries, wild strawberries, violets, and subtle hints of spice and earthy undertones. The vinification respects tradition, typically involving whole-bunch fermentation to enhance aromatic complexity, followed by maturation, often in large oak foudres or barrels, to round out the tannins and structure.
The Beaujolais region, and in particular the Moulin-à-Vent appellation, is often dubbed the “Lord of Beaujolais” for the depth and ageing potential of its wines. Located in the northern part of the region, the vineyard sites here are shaped by poor, hardy soils of pink granite, giving Gamay a structural nobility that distinguishes Moulin-à-Vent from its peers. The continental climate brings marked seasonal variations, with warm summers creating ripe fruit, while the rugged windmill, from which the village takes its name, watches over the gently rolling slopes steeped in centuries of winemaking history.
This wine’s bold structure and floral-driven profile make it a perfect match for game birds such as pigeon or quail, roasted lamb, or a classic coq au vin. Its vibrant acidity and supple tannins also allow it to pair well with duck breast, wild mushroom risotto, or regional Beaujolais specialities like sausage in red wine sauce.
For the best degustation, allow the bottle to breathe or decant for at least an hour before serving, which will reveal its full aromatic complexity. The ideal serving temperature is 15-17°C. This can be enjoyed in its youth for freshness and exuberance, but also has the capacity to age gracefully for five to ten years, when the tertiary notes will develop further.
