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Domaine Labruyère - Moulin à Vent Coeur de Terroirs 2012


Terroir: Domaine Labruyère owns approximately 35 acres of prime vineyards spread across Moulin-à-Vent. This selection is sourced from the vineyards of Champ de Cour and Clos du Carquelin where vines are very densely planted in soils of granite and quartz. Vines here average 50 years old.

Vinification: Grapes are hand picked parcel by parcel as they reach phenolic ripeness and transported to the winery in small 25kg crates to avoid damage. Upon arrival the grapes are sorted twice prior to de-stemming. Vinification begins with a 20 day maceration at cool temperatures in stainless steel and concrete vats prior to aging in the cellars in older oak casks. No new oak is used for this cuvee.

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Recent News edit

Vinous Rating: 90

Author: Josh Raynolds

Date: Tuesday, August 9, 2016

Bright ruby-red. Dark berries, cherry liqueur, lavender and a hint of smoked meat on the deeply perfumed nose. Sweet and expansive, showing very good focus to the juicy blackberry and cherry compote flavors. A mineral nuance emerges with air and drives a long, sweet, gently tannic finish that echoes the floral note.

The Wine Advocate Rating: 87

Author: Neal Martin

Date: Friday, June 27, 2014

"The 2012 Moulin-a-Vent Grande Cuvée is more generous on the nose than the 2011, with red berry fruit, wild hedgerow and black currant pastilles. The palate is medium-bodied with svelte tannins, the oak just a little more obvious than the 2011 and shaving off the tension on the finish. Drink now-2017."

"Beaujolais is where the Labruyère family have their roots. Their estate in Moulin-a-Vent is one of the oldest, after Jean-Marie Labruyère settled in Les Thorins back in 1850, subsequently acquiring the famous 2.3-acre Clos du Moulin-a-Vent monopole. Today, Edouard is assisted by Nadine Guglin (who also makes the wine at Jacques Prieur) and chef de culture, Michel Rovere. The approach here is drawn along similar lines to Burgundy, approaching each terroir on its own merits. Everything is sorted twice by hand, 100% de-stemmed, fermented in thermo-regulated 50-hectoliter concrete vats, and aged in a combination of new and used wood for between 16 and 20 months."