Chateau des Jacques Moulin-a-Vent Clos du Grand Carquelin 2019
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With a deep cherry red color, the Clos du Grand Carquelin has profound and concentrated aromas of plush red fruits and spices that are both dense and elegant. In the mouth, the full-bodied flavors are fleshy, chewy and generous and the wine’s noble tannins help to impart a balanced, harmonious and delicate character overall.
This wine will perfectly match red meats in sauce, venison and other game and most cheeses.
Professional Ratings
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Robert Parker's Wine Advocate
The 2019 Moulin-à-Vent Clos du Grand Carquelin has turned out especially well this year, wafting from the glass with notes of dark berry fruit, cherry preserve, warm spices and rose petals. Medium to full-bodied, supple and enveloping, with melting tannins and an ample core of succulent fruit, it's seamless and sensual, deriving from parcels located near Champ de Cour this year.
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Wilfred Wong of Wine.com
COMMENTARY: While much of the world overlooks the Gamay grape, those of us who are fortunate to experience a "Cru Beaujolais" can see how intricate and complex this grape can be. The 2019 Château de Jacques Moulin-à-Vent Clos de Grand Carquelin is refined, beautiful, and persistent. TASTING NOTES: This wine shows up with alluring aromas and flavors of ripe strawberries and raspberries. Enjoy its bounty of fruit with a country pâté, a selection of cheeses, and leafy greens from the garden. (Tasted: February 17, 2021, San Francisco, CA)
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Tasting Panel
This enticing cuvée shows spiced rhubarb with a flash of garrigue. It’s full-bodied, with a lovely mouthfeel and a line of minerality underscored by espresso and herbes de Provence.
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Delightfully playful, but also capable of impressive gravitas, Gamay is responsible for juicy, berry-packed wines. From Beaujolais, Gamay generally has three classes: Beaujolais Nouveau, a decidedly young, fruit-driven wine, Beaujolais Villages and Cru Beaujolais. The Villages and Crus are highly ranked grape growing communes whose wines are capable of improving with age whereas Nouveau, released two months after harvest, is intended for immediate consumption. Somm Secret—The ten different Crus have their own distinct personalities—Fleurie is delicate and floral, Côte de Brouilly is concentrated and elegant and Morgon is structured and age-worthy.
The bucolic region often identified as the southern part of Burgundy, Beaujolais actually doesn’t have a whole lot in common with the rest of the region in terms of climate, soil types and grape varieties. Beaujolais achieves its own identity with variations on style of one grape, Gamay.
Gamay was actually grown throughout all of Burgundy until 1395 when the Duke of Burgundy banished it south, making room for Pinot Noir to inhabit all of the “superior” hillsides of Burgundy proper. This was good news for Gamay as it produces a much better wine in the granitic soils of Beaujolais, compared with the limestone escarpments of the Côte d’Or.
Four styles of Beaujolais wines exist. The simplest, and one that has regrettably given the region a subpar reputation, is Beaujolais Nouveau. This is the Beaujolais wine that is made using carbonic maceration (a quick fermentation that results in sweet aromas) and is released on the third Thursday of November in the same year as harvest. It's meant to drink young and is flirty, fruity and fun. The rest of Beaujolais is where the serious wines are found. Aside from the wines simply labelled, Beaujolais, there are the Beaujolais-Villages wines, which must come from the hilly northern part of the region, and offer reasonable values with some gems among them. The superior sections are the cru vineyards coming from ten distinct communes: St-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Regnié, Brouilly, and Côte de Brouilly. Any cru Beajolais will have its commune name prominent on the label.