Paul Janin & Fils
The Beajolais cru Moulin-à-Vent inherited its name from the stoic windmill that has overlooked these vineyards since the 15th century. In the same silent, steadfast manner, Paul Janin and his family have tended their 60-80+ year old Gamay vines. Farmed using biodynamic methods, the Janins oversee the fruit from its inception in the vineyard to its final resting place in the bottle. Flaky, pink granite soil high in manganese (Mn) produces structured, powerful wines. With robust, meaty flavors shored by acidity that begs for hearty fare, Janin's reds have proved to be as steadfast as the Moulin-à-Vent itself, only gaining in character as they patiently age.