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Les Michelons 2019
Domaine Yohan Lardy
Region: Beaujolais, Cru Moulin-à-Vent
Country:France
Awards

n/a
Tasting Notes

Deep ruby in colour, there are aromas of blueberry, kirsch, red cherry and a touch of tomato leaf. Medium-bodied and zesty, with supple tannins, there’s richness and ripeness to the fruit on the palate. Sweet n’ sour elements and some savoury umami hints would make this a great choice for charcoal-grilled burgers.
Varieties

Gamay, like the Beaujolais region in which it thrives, is often misunderstood and underappreciated. Depending on how it is grown and vinified, it can produce simple, light fruity wines (Beaujolais Nouveau) as well as bigger, structured reds showing cherry, berries, pepper and roasted notes (Cru Beaujolais).
Region

Known for being one of the sturdier Crus, Moulin-à-Vent’s name stems from a famous local windmill. The wines here are thought to be the most ageworthy and concentrated in Beaujolais. Their tannic structure is a direct result of the region’s manganese-inflected soils, that also add intensity and complexity to the finished product.
Vineyard

Sourced from the renowned ‘Les Michelons’ climat that is surrounded on all sides by stone walls and wild poppies. 100% Gamay with an average vine age of 85 years. Densely planted on red granite, sandstone and manganese soils at an elevation of 300m, facing due south.
Winemaking

Hand-harvested in small buckets before whole-cluster fermentation under native yeast in concrete vats over 14 days. After fermentation is complete, the wines are racked into neutral oak Burgundy barrels for 10 months to soften tannins and flesh out.

Wine Type: Red

Variety: Gamay Noir

Classification: AÔC

Orientation: Southern exposure

Appellation: Moulin-à-Vent

Gradient: 300 masl

Soil: Red granite, sandstone and manganese

Farming Practices: Sustainable, organic practices

Vinification: Hand harvested in small buckets, before receiving whole-cluster fermentation under native yeast in concrete vats over 14 days. After fermentation is complete, the wines are racked into neutral oak Burgundy barrels for 10 months to soften tannins and flesh out.

Residual Sugar: n/a

Alcohol: 13

Malolactic: Yes

Botte Size: 750 ml

Acidity: n/a

Other Practices: Sustainable