2011 Potel-Aviron, Moulin a Vent, Beaujolais

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Press and Tasting Notes

Made only in exceptional years, this limited Beaujolais boasts blackberry and grilled plum flavors. Cherry pie and creme de cassis notes are knit together by tangy acidity. Enjoy now and over the next few years. Pair with veal, grilled meats, duck, chicken and hearty salads. Don't be afraid to chill this unsung hero of Burgundy for a minute or t ... Read More »

A Merchant's Pick


Featured May 01, 2013

THE REVIEW

Most people think a Beaujolais is only to be enjoyed during Thanksgiving....au contraire! There is nothing better than a Beaujolais in the summer.
    The most well known Beaujolais are Beaujolais Nouveau, which happen to be released at Thanksgiving and are typically young, soft and simple wines. Cru Beaujolais, however, are complex, juicy and downright delicious.
    Beaujolais is a region within Burgundy. In northern Burgundy, Pinot Noir and Chardonnay dominate. But the jewel of Burgundy, and arguably the most understated value of the region, is Cru Beaujolais where the Gamay grape is grown.
    Good Cru Beaujolais resembles a hearty Pinot Noir. And it is no wonder that one of the best Cru Beaujolais producers also happens to be one of the premier red Burgundy producers, Nicolas Potel. One of our favorite Cru Beaujolais is the 2010 Moulin a Vent. Made only in exceptional years, this limited Beaujolais boasts blackberry and grilled plum flavors. Cherry pie and creme de cassis notes are knit together by tangy acidity keeping this delicious red lively through the finish. Enjoy now and over the next few years. Pair with veal, grilled meats, duck, chicken and hearty salads. Don't be afraid to chill this unsung hero of Burgundy for a minute or two - you'll have a great summer quaffer. Read More »

Region

Burgundy

Wine has been made in Burgundy for over 2,000 years.  The monks were responsible for first identifying specific plots of lands as superior to others; this hierarchy later became the basis for the region’s classification system. ... Read More »

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