The name Moulin à Vent comes from a 300 year old windmill which overlooks the vineyards of the appellation. The soil in this Cru of Beaujolais is rich in iron and manganese, contributing to the ability of the young, concentrated wines of Moulin-a-Vent to age into something Burgundian in character. The Diochon family has been making wine at this domaine since 1935, passing the business along from father to son each generation. The cuvée bottled is from old vines on east/south-east facing granite slopes. Diochon’s wines are made naturally, with little or no sulfur dioxide, no chapatalization, and no fining or filtration. The grape clusters are picked manually and put whole into temperature controlled cement cuves for the traditional carbonic maceration lasting about 10 days. The wine is then put into large oak foudres for at least 6 months before bottling.
Importer's notes: Diochon’s Moulin-à-Vent is juicily delicious yet there is a majesty to it. It is full-blown and full-bodied, yet it has a lush, supple, swallowable texture. No hard edges. No astringency. No heat. Moulin-à-Vent is supposed to be the grandest of the region Grands Crus, and here you sense a certain grandeur throughout the taste experience. And don’t overlook the visuals. Diochon’s color is always a sight to see. The color, like the flavor, is cassis-like.