Domaine Anita Moulin-à-Vent Coeur de Vigneronne
WHY WE LOVE IT
- This cuvée of old vines located on one of the most beautiful terroir of the appellation was vinified “à la bourguignonne” (Burgundy style).
- The grapes are destemmed. The vat is drawn and then matured for a long time in oak barrels.
Varietal Composition: 100% Gamay
Elaboration: This wine comes from the village Lieu dit Chenas les Caves that has granit soils and granitic subsoils with a high amount of manganese. The vineyard has an East–South/East exposure. Grown at high altitude (220 meters), the Gamay vineyard is 45 years old and the planting density is 10,000 foot/ha. The vines are Gobelet trained, with pruning up to 10 eyes. The vineyard is harvested and sorted manually. Vinification is 20% whole clusters and 80% destemmed grapes. The high portion of destemmed grapes brings a lot of elegance to the tannins, while increasing the acidity level. Total maceration takes 10 days, with daily cap punching. Pressing in a low pressure horizontal press for slow extraction. The wine is aged 11 months in oak barrels (two to six wines, mostly from Burgundy), and spends 5 months in bottle to bring roundness through micro-oxygenation and counterbalance the higher acidity.
Tasting Notes: The complex and intense nose combines aromas of jammy black fruits and rose, with roasted notes of mocha, vanilla and spices. On the palate, the substance is generous, with a beautiful structure, firm and patinated tannins. I put all my passion and my heart as a passionate winegrower in this cuvée.
PRESS
2016 – 94 Wine Enthusiast | 91 Vinous
2020 – 94 Wine Enthusiast
2021 – 94 Wine Enthusiast Editors’ Choice
PRODUCER BACKGROUND
Domaine Anita is named after Anita Kuhnel who has been making wine under the Domaine Anita since 2015. Today, Domaine Anita includes some of the most prestigious crus of Beaujolais including Moulin à Vent, Morgon, Chénas, Fleurie, as well as some plots located on great terroirs of the Beaujolais-Villages appellation. Anita’s viticultural practices are specific to each plot, but always within her overarching philosophy of sustainable viticulture, with minimal treatments, green harvesting and strong canopy management.