Vissoux Les Trois Roches Moulin A Vent 2016

$49.99 per single bottle
Size: 750

About This Wine

Named for the three rocky parcels of vines from which it derives -Rochegrès, Roche Noire and Rochelle. The average age of the vines in these sites is now 40-years. Pierre-Marie points out that La Rochelle (which overlooks the famous windmill) brings structure, the east-facing Rochegrès contributes finesse and supple tannins while the Roche Noire grapes bring liveliness and juicy fruit. One of the common features of these sites is the concentration of manganese in the soils that delivers an unmistakable mineral core to the wine.

The 2016 is a brilliant wine with exceptional density, perfect balance and length. It's all class and pleasure with soaring aromatics of blackcurrant, ink, nettle and all kinds of spice leading to a remarkably seductive, silky palate with fine, mineral tannins keeping everything fresh and energetic. The finish is richly perfumed and long. Tasting this wine, from foudre in the ancient, vaulted, Vissoux cellars, it looked for all the world like a top notch Gevrey. As such it is another remarkable value from the vineyards of Pierre-Marie Chermette.

Type Red Wine
Varietal(s) Gamay
Country France
Region Beaujolais
Brand Domaine du Vissoux
Vintage 2016

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.


World Wine – Pungent dark berry, cherry pit, rose oil and licorice scents, with hints of cracked pepper and woodsmoke in the background. Shows very good clarity and lift on the palate, offering juicy blackcurrant, bitter cherry and floral pastille flavors that flesh out and gain sweetness with air. Sappy and focused on the finish, which features fine-grained tannins and a whiplash of vibrant dark fruit and floral pastille qualities.


Antonio Galloni/Vinous – "Displays powerful cherry and cassis scents, along with hints of dried flowers and black tea. Chewy, deeply concentrated black and blue fruit flavors brighten up with air and show excellent clarity, depth and energy. Powerful yet lithe Beaujolais with firm finishing punch and grip and dusty, slow-building tannins." 92 points

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