Moulin à Vent AOP – Château Bonnet – Le Petit Brennay – red

Description

The Moulin-à-Vent AOP – Château Bonnet – Le Petit Brennay – Red is an exceptional wine that showcases the richness and complexity of the Moulin-à-Vent terroir, one of the most renowned crus of Beaujolais. From the Le Petit Brennay lieu-dit, this wine benefits from a clay-siliceous terroir particularly well suited to Gamay, a grape that here expresses all its finesse and ageing capacity.

The Château Bonnet estate practises environmentally friendly viticulture, following principles close to biodynamics, which yields grapes of exceptional quality. The harvest is done by hand, and vinification is traditional, with temperature-controlled fermentation and long maceration to fully extract the substance of the skins and the delicate aromas of the grapes. Ageing takes place mainly in stainless steel tanks to preserve the wine’s freshness, while ensuring a gentle extraction of tannins.

The Moulin-à-Vent “Le Petit Brennay” shows an intense ruby-red colour, almost purple, characteristic of the wines of this cru. The nose is very expressive, with a complex aromatic palette dominated by aromas of ripe black fruit such as blackberry and blackcurrant, mingled with subtler notes of liquorice, violet and touches of sweet spices, such as black pepper and cinnamon. A light hint of garrigue adds a further touch of depth and complexity.

On the palate, this Moulin-à-Vent shows great elegance and structure. The attack is fresh, clean and well balanced, with lively acidity supporting the richness of the fruity aromas. The tannins are fine, silky and well integrated, bringing a velvety texture and a subtle grain. The length on the palate is remarkable, offering a lingering finish of fruity and spicy notes, with a light mineral touch that bears witness to the terroir.

This Moulin-à-Vent “Le Petit Brennay” has great ageing potential, and if you enjoy it young, it will already reveal all its complexity and elegance. However, cellaring it for a few years will allow the wine to develop further, offering deeper aromas and even subtler notes.

This wine pairs perfectly with grilled red meats, dishes in sauce such as bœuf bourguignon or roast duck, as well as mature cheeses such as Comté or Gruyère. It is best served between 16 and 18°C.