All Domaines CHERMETTE’s wines

Les Crus du Beaujolais

Moulin à Vent Les Trois Roches

Moulin à Vent Les Trois Roches

Moulin à Vent is called “King of Beaujolais.” This is the Cru with the longest cellaring potential and which is closest to its Burgundian neighbours. As it ages, it is sometimes said to “pinote”. This cuvée is the expression of the alliance between finesse and power. The aromatic palate is wide, going from very ripe small red berries through spice to mineral notes. The three different plots of vines we use for this cuvée give a wine that is full and balanced: Rochegrès gives finesse, Roche Noire liveliness and fruit while La Rochelle contributes power.

Personality of the cuvée

History of the cuvée: in 1994 we added the Rochegrès plot to our estate, in 2002 came the one in La Rochelle, which overlooks the famous old windmill (moulin à vent in French) that gave its name to the appellation, then we started buying grapes from La Roche East facing Rochegrès gives the wine finesse and supple tannins; south-east facing La Rochelle gives the cuvée its framework with power and depth while the Roche Noire grapes contribute liveliness and fruit. The manganese-rich subsoil endows nobility on the whole resulting in an ‘all round’ Moulin à Vent that may be enjoyed from now for its fruity side or cellared to mature for up to 10 years.

From the vine to the glass

Grape variety: Gamay 1 hectare at Rochegrès + 2 hectares at La Rochelle + 1.5 hectares at Roche Noire, from which we buy the grapes. A variety of granite with seams of manganese. Integrated vinegrowing, goblet pruning, manual harvest at full ripeness Traditional Beaujolais vinification with “rack and return”, 10 to 12-day maceration in vats, no yeast seeding, no chaptalisation, minimum SO2, pneumatic pressing Maturing: half in tuns and half in 1 to 5-year-old barrels


Cellaring: up to 10 years Peak: between 3 and 7 years
Serving temperature: 14 °C.

Matching it with food

Land game terrine, rabbit in mustard sauce, duck, grilled loin of pork with roast figs and a dash of cinnamon, all red meats, beef cheek with truffles, game, venison cushion or ribs with fresh figs and pheasant with cabbage, it’s a great partner to dishes with morel mushrooms and camembert or matured Saint Marcellin cheese.

Tasting notes

Robe - deep, shiny, limpid ruby with crimson tints; very thick tears.
Nose - this is intense with red fruit scents that include raspberry, cherry, blackberry and blackcurrant, partnered by hints of violet and iris. On aeration, mineral, smoky and spicy notes come through.
Palate - refined and racy with a full, rounded and fleshy juicy fruit attack. Mellow, creamy tannins give a suave, velvety texture. Great complexity of flavours made up of red and black cherry flesh, mineral and sweet spice (vanilla),finishing on smoky and toasted notes.


RVF - Vintage 2016: 16/20
Gilbert & Gaillard - Vintage 2016: 17.4/20
Bettane & Desseauve - Vintage 2015: 17/20
Wine Advocate - Vintage 2015: 90/100

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Domaines CHERMETTE - Le Vissoux - 69620 Saint-Vérand - France

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