Richard Rottiers, Moulin-a-Vent Champ de Cour, 2014 no050620 fermented in steel to keep

fermented in steel to keep it bright and true to itself

with layered notes of sweet orange

yield tiny amounts of fruit with deep concentration

or Poulsard—wines that whisper rather than shout

Though topped-up

Richard Rottiers, Moulin-a-Vent Champ de Cour, 2014 no050620 fermented in steel to keepSerious, age worthy Moulin a Vent from the heart of one of Beaujolais' grandest crus. Richard Rottiers, an agronomist who cut his teeth in New Zealand and at Chateau Thivin before taking over here in 2008, farms organically and treats Gamay like the structured, cellar worthy grape it can be. Champ de Cour is a tiny old vine parcel in the namesake terroir, vinified with partial carbonic maceration and ten months in barrel to build a real spine. This is