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VIGNES DU TREMBLAY 2021 (Domaine Paul JANIN & FILS)
BEAUJOLAIS - AOP MOULIN-A-VENT - RED WINE
Grape variety: White juice Gamay Noir (100%)
Ageing on fine lees in tanks for 16 months
- Nose: generous and spicy. Notes of ripe black fruits, chocolate and black pepper.
- Palate: nice body, finely structured by silky tannins. Long finish with a beautiful aromatic persistence.
Tasting date: April 2023.
OUR OPINION: very beautiful Gamay, racy, with a rich and dense body. It offers a very beautiful aromatic which should gain in power and complexity with time. A real favorite!
TERROIR
Most of the parcels of the estate are located on the so-called primitive granitic basement which was formed during the primary era, from 600 to 200 Ma. At that time, a large continent was subjected to a significant amount of movement leading to its fracturing with multiple volcanic eruptions.
The primary basement of the Beaujolais region is a magmatic rock resulting from the crystallization of the lava which was not expelled and which cooled down in the volcano chamber. The erosion of this bedrock offers in the upper part of the vineyard a lean and filtering sandy soil, while the lower part of the vineyard is composed of sandy-silty to sandy-clay colluvium that covers the primary granitic rock.
The VIGNES DU TREMBLAY wine is a skilful blend of all the parcels of the estate which are :
- Les Greneriers & Les Caves, resting on the primary altered granitic base with, for Les Caves, a lower more clayey part. They produce very robust wines.
- Les Burdelines – Les Pérelles & Champs de Cours, resting on a soil more or less rich in red clays, silts and sands which cover the primary granitic base.
- Les Brussellions, which has a Quaternary river alluvial soil composed of sand, gravel and pebbles. This parcel gives more supple and lighter wines than the other plots.
WINEGROWING & WINEMAKING
The vines are cultivated according to the principles of the Sustainable Agriculture and the vineyard is in the process of conversion to the Organic Agriculture: the official certification should be obtained in 2024. The soil is tilled 3 or 4 times a year, no weed killers are used in the vineyard.
The yields of the 2021 vintage did not exceed 16 hl/ha.
The grapes are harvested manually and carefully sorted in the cellar on a sorting table. The grapes are 80% destemmed before being placed in vats for a 12 to 15 day semi-carbonic maceration during which daily pumping over is carried out.
At the end of the fermentation, the marc is broken and mixed one last time with the juice by punching down, then the must is pressed. Free-run juice and press juice are blended before being racked into concrete vats for a 16-month ageing period during which the fermentations are completed.
Each parcel is aged in separate vats. Once the maturation is over, the different juices are blended after the tasting of each vat.
The must is then lightly filtered before bottling, without prior fining.
| Country | Beaujolais |
| Color | Red |
| Orange wines | No |
| Clay amphorae wines | No |
| Type | Dry |
| Capacity | 75 cl |
| Single Grape Variety | Gamay |
| Alcohol rate | 13 % |
| Quality Designation | Moulin-à-Vent |
| Cellar Potential | 10 years |
| Service advise | 18°C. Decant 1/2hr before the service. |
| Culture Methods | Non-certified Organic culture |
| Fining | No |
| Filtering | Yes |
| Comments | Semi-carbonic maceration ♦ Fine lees ageing for 16 months in vats ♦ Terroirs blending after the ageing phase ♦ No fining, light filtration before bottling. |
CHAMPAGNE
English 
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Amphora winesAtypical
AMPHORA WINES
Specialized in amphora wines, we offer a sharp selection of white, red or rosé wines, vinified in amphora.
You will find crus:
- fermented and aged in clay amphorae.
- fermented in traditional tanks and aged in clay amphorae.
- only partially aged in clay amphorae.
...including the rare wines completely vinified in Qvevris !
- CHAMPAGNES
- WINEMAKERS (BY REGION)
- ALSACE/JURA
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