Thursday, April 12, 2012

Moulin-à-Vent, Château des Jacques 2010

Spring sprang early here NE Georgia. The Bradford Pears and Yoshino Cherry trees were the first to bloom in early March. The Dogwoods have already lost most of their flowers now falling to the ground like snowflakes. The azaleas also bloomed early and their spent flowers now lay wilted or dried on the bush waiting to show their colors once again next spring. One of the biggest indicators that spring has arrived is a not so thin yellow film coating everything I own, including this laptop screen. We’re experiencing a brief cold snap but I know warmer weather is just around the corner and will cling to us until sometime in September. One recent wine sample, Moulin-à-Vent, Château des Jacques 2010 fit this spring time bill.

Aromas of strawberry, rose and a hint of leather. Flavors of ripe red berries are delicate with an acidic finish. Perfect wine for sitting on the porch on those warm spring evenings. SRP $21.99

Varietal – 100% Gamay
Alcohol 10.5-13.5%
Can be cellared – 6 to 10 years

Moulin-à-Vent the most famous of the ten crus located in the northern half of the Beaujolais district comprising of a total of 15,750 acres surrounding the Beaujolais-Villages appellation. Differences in the soil allow for the individuality of each cru to shine through. Moulin-à-Vent is located south of Chénas and north of Fleurie. Originally known as Romanèche-Thorins, the appellation name was changed in 1936 to Moulin-à-Vent for the last remaining windmill in the Beaujolais, built in the mid-17th century.

The estate, Château des Jacques, located in Moulin-à-Vent was acquired by Maison Louis Jadot in 1996. The estate boasts 67 acres of vineyards, 48 of which are devoted to the Gamay varietal. The grapes are harvested by hand and fermented separately until prior to bottling. The estate uses a traditional Pinot Noir vinification process destemming 60-80% of the clusters then chilling the must for 2-5 days. Fermentation takes place over approximately 20 days with indigenous yeasts and then aged in oak for 12 months.

Since it is spring time we did place our order for our first batch of Easter Egg chickens and delivery of the day old chicks is scheduled for late April. The chicken coop has been built to resemble a house and will soon be complete with a tiny front porch. The feeder, waterer and heat lamp are ready and waiting for the peeps. Now if I can just get these cats to stop hanging out a little too close for my comfort to the coop. There will be a three foot fence in place but I don’t think that’s going to keep a curious or hungry cat out. We may just have to put an electric fence in place in hopes of keeping our chickens safe. Stay tuned for peep updates!

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