The 2015 vintage in Beaujolais was arguably the best in recent times. Exceptional climatic conditions delivered phenomenal wines from the lowest range to the highest. Of the nine cru (the best) villages in Beaujolais, Moulin à Vent, named for a local windmill, is often ranked the best and certainly the longest lasting. Located in the northern part of the Beaujolais Cru area, Moulin à Vent is known for the pink granite stone soil that gives a unique expression to its wines.
Robert Dubuisson is a brand name that until now was exclusively sold to restaurants and wine shops in France by les Vins Aujoux, one of the Georges Duboeuf subsidiaries. It is run by Bruno Mallet who is also president of the Union of Producers of Beaujolais and Crus from Beaujolais.
The 100% Gamay Noir grapes were manually harvested and fermented in the Burgundy style as opposed to the carbonic maceration technique used for basic wines. Fermentation took place in thermoregulated tanks for 25 days. After racking off the gross lees, the wine was aged on the fine lees in stainless steel tanks for 3-4 months. It was then racked a final time, filtered, and further aged in tank until bottling. The result is a deeply colored wine with a huge presence of fruit in the mouth. It will continue to provide great pleasure for another year or two. This incredible value will stand up to beef and lamb.