Domaine de la Tour du Bief 'Hauts de la Rochelle' Moulin-à-Vent Beaujolais AC Gamay 2010-Red Wine-World Wine

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Domaine de la Tour du Bief 'Hauts de la Rochelle' Moulin-à-Vent Beaujolais AC Gamay 2010

Red Wine

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100% Gamay from the terroir 'la Rochelle' of 4.218 hectares. Below the neighbouring terroir 'les Vérillats', on the top of the
appellation at 280m in altitude, 'la Rochelle' is located on the top part of the Vérillats mount south slope. Here the soils are granitic sands, deeper than the Vérillats.
This terroir is in the wind's corridor with southern exposure. Hand-picked and sorted before destemming 100% of the fruit, then cold soaked for 3 weeks with some pumping
over before fermenting with some initial punching down. Pumped over at the end of fermentation to give more roundness and finesse. 100% oak aged for 14 months
in 228L French oak barrels (Allier and Vosges forests) of medium toasting, of which 30% was new oak.

Type	Red Wine
Varietal(s)	Gamay
Country	France
Region	Beaujolais
Appellation	Moulin A Vent
Brand	Domaine de la Tour du Bief
Vintage	2010

Wines from Beaujolais

The Beaujolais region is in the southern part of Burgundy or the central-right part of France near the Swiss city of Geneva. While administratively considered part of the Burgundy wine region, the climate is closer to Rhône and the wine is sufficiently individual in character to be considered separate from Burgundy and Rhône.

Beaujolais is synonymous with the Gamay grape, as that is almost all of what they make there. Gamay is a red grape with thin skins and so produces red wine with low tannins. Gamay from the region also tends to be very light-bodied for a red wine and relatively high in acidity.

The region is also renowned internationally for it’s use of carbonic maceration. This is a winemaking technique where whole grapes are fermented in a carbon dioxide rich environment prior to crushing. Normally, wines are crushed to free the pulp and juice which is then fermented with yeast to convert the sugars into alcohol. Wines that are made by carbonic maceration are fruity and are very low in tannins as they haven’t had as much skin contact. Wines are also ready to drink quickly but lack the structure for long-term aging.