This cuvée of Moulin à vent is crafted using grapes from vines that are over 60 years old. Here, Gamay vines flourish on a terroir made up of granite and decomposed schist, this confers true personality on the wine. Vinified using whole bunches before barrel maturing for several months, this wine’s distinguished and refined aromas are of black fruit with a few spicy notes. The palate is a truly harmonious and rare combination of opulence and depth. The mouthfeel is long and fresh, with rounded tannins giving lovely balance.
Michel Guignier is a fourth generation vigneron in Villié Morgon, in the heart of the AOC Morgon appellation in Beaujolais. Guignier follows a traditional vinification “à la Beaujolaise” with no de-stemming and with only indigenous yeasts used for the fermentation. In keeping with his biodynamic practices, Michel prepares huge mounds of compost each year from cow droppings and includes the must of last year’s vintage.
Guignier’s wines display that transparent, ethereal, soil-driven quality that makes naturally-made, top Beaujolais so unique and joyful to drink.