Description

Moulin-à-Vent translates as “windmill,” and wines from vineyards grown on the slopes closest to the windmill from which the region takes its name are the longest-lived.

You can’t ignore the seashell fossils that crunch underfoot as you walk through the Durdilly family vineyards, as if the ocean were just over the next gentle hill. It’s this unique terroir, with its mineral complexity, that sets the family’s Gamay wines apart from other more rustic bottles from the region. While our history with the Durdilly family goes back at least two decades, it’s exciting to see a new generation come into its own.  Guillaume Durdilly is now working along side his father, Pierre, and together they are expanding their holdings in Beaujolais, seeking out older-vine, cru vineyards that have been abandoned and bringing them back to the greatness of which they are capable.

An elegant Moulin, with suave tannins and bright red berry fruit. Pure Gamay, grown on some of the appellation’s finest terroirs, rich in chalky, seashell fossils. This jolt of mineral energy results in a refined, pure Moulin with great staying power and cellar potential.

WINEMAKERS: Pierre Durdilly (father) and Guillaume Durdilly (son)
ESTABLISHED: 1970s
REGION: FRANCE • Beaujolais • Le Bois d’Oignt
APPELLATION: Moulin-à-Vent AOC
BLEND: 100% Gamay

VINEYARDS: Estate vines in ‘En Morier,’ facing south, are located on a hillside. Soils are a mix of Beaujolais’ classic rose-colored granite and clay, with lots of chalk-rich fossils (gryphées).

AGE OF VINES: 50 years, on average

WINEMAKING: Hand-harvested. Fermented on indigenous yeasts in
temperature-controlled tank. Aged in older foudre. Unfined and unfiltered.

TASTING IMPRESSIONS: Complex and savory. Aromas of wildflowers, light pepper. Flavors of small red berries, pomegranate jam, baking spices.

PAIRING SUGGESTIONS: Grilled or roast chicken, veal; hard cheese like Comté