The windmill behind me has stood on top of Romanèche-Thorins hill for over 450 years. Now a listed Historic Monument, it was a working mill up until the mid-19th century! It has been a feature of the landscape for so long that it naturally became the symbol of this appellation, which was given the name “Moulin à Vent” in 1936 when it became an AOC.
The mill isn’t the only thing that’s old around here. The reputation of the crus also had a goes back a long way. In 1816, they were considered to be one of the best crus, on a par with the big-name Burgundy wines. And the comparison has stood the test of time.
It’s the Beaujolais cellaring wine par excellence. It is robust and complex. It is a combination of mature fruit, spice and floral aromas. It should be left to ‘pinoter’, or develop its full flavours for 6 or 7 years. After that, it’s great with roast turkey and chestnut stuffing at Christmas. The perfect red wine! As a younger wine, it’s an excellent accompaniment for pork filet mignon with honey or cream.