Richard Rottiers, Moulin-a-Vent Champ de Cour, 2014 no050620 where Piero Incisa della Rocchetta

where Piero Incisa della Rocchetta farms Chacra biodynamically

smoke and licorice notes

with layered notes of sweet orange

A treasure for the end of a memorable meal

or Poulsard—wines that whisper rather than shout

Richard Rottiers, Moulin-a-Vent Champ de Cour, 2014 no050620 where Piero Incisa della RocchettaSerious, age worthy Moulin a Vent from the heart of one of Beaujolais' grandest crus. Richard Rottiers, an agronomist who cut his teeth in New Zealand and at Chateau Thivin before taking over here in 2008, farms organically and treats Gamay like the structured, cellar worthy grape it can be. Champ de Cour is a tiny old vine parcel in the namesake terroir, vinified with partial carbonic maceration and ten months in barrel to build a real spine. This is