Moulin-à-Vent Gamay

Popped and poured into a decanter just before service, which is probably appropriate at this stage considering how favorably this reacted to air. The 2018 Philippe Pacalet “Moulin à Vent” pours a deep ruby and displays perfectly ripe dark and red fruits, crushed igneous rock and touches of anise. There is a really compelling power and polish about this and let’s not forget about the structure: firm tannin and gorgeous acid. Went super well with rack of lamb. I guess Philippe is Marcel Lapierre’s nephew. Makes sense. Definitely a producer to watch. Now I have to try his Burgs from the Cotes du Nuits…if I can find them.

What a pair of beauties here; the Moulin all pretty, pure and loaded with flowers and the Chenas, ferrous, blue fruited, mineral laced and Cornas-esq. Fantastic wines - 2015

2014- I would love more of this. I think it's about the most "serious" Gamay I've tried. Spicy, silky.

Like woah

Incredible!!! Age-worthy. Master of Pinot making gamay like he would make his burgundy.

PP wine tasting night with the producer. This was really good - almost a burgundy for a moulin à vent

Bright ruby in the glass….notes of sweet dark chocolate cherries. Round, lively on the palate with nice weight balanced between acid and juice. Perfect for brunch at this bistro with onion soup and Bahn Mi. I !don’t drink enough gamay…. It’s so food-friendly. Smile- inducing

Aged 8 years and introduced itsself with wonderfully dense aromas of dark fruits and forest floor. Fresh and peppery on the palte, but in a very smooth way. Dark fruits and black cherry. Finely grained mineralic Texture and a long, long finish!

Pretty gamay!

Light and sappy Gamay, at over five years old lacking a little freshness however