miércoles, 20 de febrero de 2013

Moulin A Vent La Roche, Chateau des Jacques, Domaine Louis Jadot 2009


MOULIN A VENT LA ROCHE, CHATEAU DES JACQUES, DOMAINE LOIS JADOT 2009

- Vineyards situation: Situated in Moulin à Vent, between Fleurie and Chenas, and has a 27 ha vineyards of ‘Moulin à Vent'. The 5 ‘Clos' cover an average of 19.5 hectares.  The Moulin à Vent wine is now referred to as the «King of Beaujolais», and is considered to be the most Burgundian Cru of Beaujolais.
- Characteristics: Geological origin and soil composition are quite different from the Côte d'Or. This is why the Beaujolais red wines are only made of Gamay grapes. The soil from the "La Roche" is quite deep, made of manganese and clay. Very good exposure halfway up the hill. It covers 1.5 hectares.
- Wine making: The wine is vinified in closed vats with pumping over, and then aged in oak barrels for 12 months.  One part of the grapes are de-stemmed.
- Winemaker's comments / gastronomy: The Louis Jadot Moulin à Vent "La Roche" has a deep garnet red colour with brilliant tints. It releases a very expressive nose of violet, faded rose and ripened little black fruits. Good attack in the mouth with elegant tannins give a sensation of richness. This wine will perfectly match red meats in sauce, game and most cheeses.
- Conservation: This wine will  be able to age 10-20 years if kept in good conditions of humidity and temperature.
- Price: £22.61

GAMAY

Gamay is a purple-colored grape variety used to make red wines, most notably grown in Beaujolais and in the Loire Valley around Tours. Its full name is Gamay Noir à Jus Blanc. It is a very old cultivar, mentioned as long ago as the 15th century. It has been often cultivated because it makes for abundant production; however, it can produce wines of distinction when planted on acidic soils, which help to soften the grape's naturally high acidity.

The Gamay grape is thought to have appeared first in the village of the Gamay, south of Beaune, in the 1360s. The grape brought relief to the village growers following the decline of the Black Death. In contrast to the Pinot Noir variety, Gamay ripened two weeks earlier and was less difficult to cultivate. It also produced a strong, fruitier wine in a much larger abundance.

In July 1395, the Duke of Burgundy Philippe the Bold outlawed the cultivation of the grape, referring to it as the "disloyal Gaamez" that in spite of its ability to grow in abundance was full of "very great and horrible harshness", due in part to the variety's occupation of land that could be used for the more "elegant" Pinot Noir. 60 years later, Philippe the Good, issued another edict against Gamay in which he stated the reasoning for the ban is that "The Dukes of Burgundy are known as the lords of the best wines in Christendom. We will maintain our reputation".

Gamay is a very vigorous vine which tends not to root very deep on alkaline soils resulting in pronounced hydrological stress on the vines over the growing season with a correspondingly high level of acidity in the grapes. The acidity is softened through carbonic maceration, a process that also allows the vibrant youthful fruit expressions reminiscent of bright crushed strawberries and raspberries, as well as deep floral notes of lilac and violets.

Gamay-based wines are typically light bodied and fruity. Wines meant to be drunk after some modest aging tend to have more body and are produced by whole-berry maceration. The latter are produced mostly in the designated 'Cru Beaujolais' areas where the wines typically have the flavor of sour cherries, black pepper, and dried berry, as well as fresh-cut stone and chalk.

In addition to being well suited to the terroir of Beaujolais, Gamay is grown extensively in the Loire Valley around Tours where it is typically blended with Cabernet Franc and Côt a local clone of the Malbec. These wines are similar to those of Crus Beaujolais but with raspberry notes and the signature fresh-peppery nose of the Cabernet Franc.

Gamay is also the grape of the Beaujolais nouveau, produced exclusively from the more alkaline soils of Southern Beaujolais where the grape is incapable of making drinkable wines without aggressive carbonic maceration. The acid levels of the grape grown in the limestone Pierres Doreés of the South are too high for making wines with any appeal beyond the early release Nouveaux.

Gamay is commonly grown in the Niagara Peninsula in Canada, some producers being in the Short Hills Bench, Beamsville Bench and St. David's Bench to mention a few, as well as in Prince Edward County. One producer even has a regional clone which they discovered, Gamay Droit, which is a recognized mutation. It is also grown successfully by a small number of wineries in Australia to make a range of wines including light bodied red wines suitable for early drinking.

Gamay has also been introduced into Oregon's Willamette Valley wine region, a place known for its wines made from Pinot Noir, another Burgundian grape. It was introduced by Amity Vineyards in 1988. Tasting notes published by the vineyards at Amity, WillaKenzie and Brickhouse describe wines that match the basic profiles of Crus Beaujolais.

The Gamay name has become attached to other varieties grown in California, which at one time were thought to be the true Gamay. The grape 'Napa Gamay' is now known as Valdeguié, and the name Napa Gamay has not appeared on labels from 2007 onwards. Gamay Beaujolais is considered to be an early ripening Californian clone of Pinot Noir. Despite similar names the grapes Gamay du Rhône and Gamay St-Laurent are not the Beaujolais grape either but rather the southwestern France grape Abouriou.

In 1929, Gamay was crossed with the table grape Siedentraube (also known as Luglienga bianca) to produce the white wine grape Regner.

MOULIN A VENT

Moulin-a-Vent, which is arguably the most noteworthy of the ten Crus of Beauiolais. shares its boundaries with both Chenas to the north and Fleurie to the west.

The soil here is a pink, crumbly granite with a notably high level of manganese. This is toxic to the grape vines, resulting in stunted crop levels and contributing to the intense and concentrated flavors seen in Moulin-a-Vent wines. This type of wine is quite different from the youthful, fruity style produced in the greater Beaujolais region. It is richer and more weighty, with fuller floral flavor; some of the wines are even aged in oak to give a fuller tannin structure, which extends their cellaring potential.

BEAUJOLAIS CRU

Beaujolais Cru is the northernmost appellation of Beaujolais, located close to the Maconnais border. Made up of 10 separate areas in the foothills of the Monts du Beaujolais, this appellation produces some of the region's best-quality wines. Unlike the early drinking style produced in much of Beaujolais, these wines are made to be cellared. Their ageing potential can be anywhere from three to fifteen years (or more), depending on the style and sub-region of a particular wine.

Because the wines of Beaujolais Cru are both different in style and of a higher quality than is generally associated with the region, most producers shy away from overt references to the generic tide, choosing instead to use the name of a particular cru.

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