Cuvee Lucile Maud Moulin-à-Vent

To give the wine structure, the ancient method of pigeage, or “punching down”, is applied twice daily to maximise tannin extraction. There follows a long and slow fermentation over three weeks and then the wine is aged in oak barrels for about 18 months.

A big framed Moulin with substantial depth of colour. On the nose are vanilla, oak and violets, with newly cut hay and spice aromas. On the palate, it is smooth yet dense with great depth of flavour, lots of fruit and a gamey earthiness. Huge length with spice and violets. Open to allow it to breathe before consumption. Pairs with rich stews like Boeuf Bourguigon.