Description
Jean-Paul Brun is dedicated to the “old-style” Beaujolais–as it once was and as it should be– and the Moulin-à-Vent is no different. From his younger vines (30 to 45 years), Brun carefully sorts the 100% gamay grapes and ferments them with indigenous yeasts and no sulfur, ensuring a pure gamay. Moulin faces the longest maceration period of all of Jean-Paul’s wines and is aged in oak for up to 10 months. A complex mixture of red and black cherriess, cassis, and a velvet tannin.
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