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IBP0619RW
Moulin à Vent
2019
Beaujolais
Certified Organic
Certified Biodynamic
Wild yeasts
No Sulphur
Vegan

Regular price £37.45

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Most famous for Beaujolais Nouveau – a wine bottle only a few weeks after fermentation and drank on the 3rd Thursday of November – Beaujolais is an intriguing wine region technically part of the Rhone commune, but has always been considered part of Burgundy. Reds here are made from 100% Gamay. Gamay produces light, fresh and floral red wines, similar in style to Pinot Noir. Most Beaujolais is produced using semi-carbonic maceration in which the grapes are fermented in a carbon dioxide rich environment. This releases lots of colour and bright fruit characters without much tannic structure. Much of Beaujolais is granite with outcrops of schist in part of Morgon or Andesites in the Cote de Brouilly. In the Auvergne, gamay is planted on basalts and in the Côtes Roannaise there is again granite.

Founded in 1987 by Bruno, a sixth-generation vigneron, this estate is nestled in the picturesque landscape of Vauxrenard, where Beaujolais meets the Rhône. Joined by Isabelle in 1989, the domaine has expanded from 1.5 to 8.5 hectares. In 1999, Bruno’s health was severely impacted by the use of insecticides, prompting a shift towards organic farming—a commitment that remains at the heart of their philosophy today. Their wines are crafted without added sulphur or additives and are neither filtered nor fined. Many now carry the "Vin Méthode Nature" certification, guaranteeing organic farming, hand-harvesting, indigenous yeast fermentation, and minimal sulphur (under 10mg/L). The estate specializes in bright, ripe, and fruit-forward expressions of Beaujolais. Whole-bunch Gamay fermentation is key, with some vines exceeding 90 years of age. Semi-carbonic maceration in stainless steel dominates the winemaking approach, complemented by the subtle influence of French oak in select cuvées.

Tasting note: A bready nose with forest fruits, fig leaf, tarragon and rich herbs. Even samphire. The palate is soft and lush with rich red fruit, stollen bread and ginger. Raspberries, redcurrants, violets and purple fruit follows in the mid plate. The tannins are smooth and juicy leading to a delicate fruit driven finish.
Winemaking Detail: Certified biodynamic and Vin Methode Nature winemaking. Certified organic vines. Grass and cover crops between vines. 90 year old vines. Hand harvested and fermented on wild yeast. Maceration for 15 days in concrete tank. Aged in a combination of SST and old oak without the addition of any sulphur.
Features Raspberry Redcurrant Ginger Juicy Smooth

Features Ginger, Juicy, Lush, Raspberry, Redcurrant, Smooth,
Tasting note A bready nose with forest fruits, fig leaf, tarragon and rich herbs. Even samphire. The palate is soft and lush with rich red fruit, stollen bread and ginger. Raspberries, redcurrants, violets and purple fruit follows in the mid plate. The tannins are smooth and juicy leading to a delicate fruit driven finish.
Drink with
Fillet steak, Hoisin duck, Lamb Kofte,

Wine details

Country France
Region Beaujolais
Producer Isabelle et Bruno Perraud
Wine Name Moulin à Vent
Colour Red
Style Soft & Savoury
Vintage 2019
Main Grape Gamay
Other Grapes
Size 75cl
Closure Cork
A.B.V. 0.125
Production 3000
Aging SST
Soil Iron Rich
Time to drink Now - 2026
Winemaking Detail Certified biodynamic and Vin Methode Nature winemaking. Certified organic vines. Grass and cover crops between vines. 90 year old vines. Hand harvested and fermented on wild yeast. Maceration for 15 days in concrete tank. Aged in a combination of SST and old oak without the addition of any sulphur.

IBP0619RW
Isabelle et Bruno Perraud
Moulin à Vent
2019
Beaujolais
Certified Organic
Certified Biodynamic
Wild yeasts
No Sulphur
Vegan

Most famous for Beaujolais Nouveau – a wine bottle only a few weeks after fermentation and drank on the 3rd Thursday of November – Beaujolais is an intriguing wine region technically part of the Rhone commune, but has always been considered part of Burgundy. Reds here are made from 100% Gamay. Gamay produces light, fresh and floral red wines, similar in style to Pinot Noir. Most Beaujolais is produced using semi-carbonic maceration in which the grapes are fermented in a carbon dioxide rich environment. This releases lots of colour and bright fruit characters without much tannic structure. Much of Beaujolais is granite with outcrops of schist in part of Morgon or Andesites in the Cote de Brouilly. In the Auvergne, gamay is planted on basalts and in the Côtes Roannaise there is again granite.

Founded in 1987 by Bruno, a sixth-generation vigneron, this estate is nestled in the picturesque landscape of Vauxrenard, where Beaujolais meets the Rhône. Joined by Isabelle in 1989, the domaine has expanded from 1.5 to 8.5 hectares. In 1999, Bruno’s health was severely impacted by the use of insecticides, prompting a shift towards organic farming—a commitment that remains at the heart of their philosophy today. Their wines are crafted without added sulphur or additives and are neither filtered nor fined. Many now carry the "Vin Méthode Nature" certification, guaranteeing organic farming, hand-harvesting, indigenous yeast fermentation, and minimal sulphur (under 10mg/L). The estate specializes in bright, ripe, and fruit-forward expressions of Beaujolais. Whole-bunch Gamay fermentation is key, with some vines exceeding 90 years of age. Semi-carbonic maceration in stainless steel dominates the winemaking approach, complemented by the subtle influence of French oak in select cuvées.

Tasting note: A bready nose with forest fruits, fig leaf, tarragon and rich herbs. Even samphire. The palate is soft and lush with rich red fruit, stollen bread and ginger. Raspberries, redcurrants, violets and purple fruit follows in the mid plate. The tannins are smooth and juicy leading to a delicate fruit driven finish.
Winemaking Detail: Certified biodynamic and Vin Methode Nature winemaking. Certified organic vines. Grass and cover crops between vines. 90 year old vines. Hand harvested and fermented on wild yeast. Maceration for 15 days in concrete tank. Aged in a combination of SST and old oak without the addition of any sulphur.
Features Raspberry Redcurrant Ginger Juicy Smooth

Features Ginger, Juicy, Lush, Raspberry, Redcurrant, Smooth,
Tasting note A bready nose with forest fruits, fig leaf, tarragon and rich herbs. Even samphire. The palate is soft and lush with rich red fruit, stollen bread and ginger. Raspberries, redcurrants, violets and purple fruit follows in the mid plate. The tannins are smooth and juicy leading to a delicate fruit driven finish.
Drink with
Fillet steak, Hoisin duck, Lamb Kofte,

Wine details

Country France
Region Beaujolais
Producer Isabelle et Bruno Perraud
Wine Name Moulin à Vent
Style Soft & Savoury
Vintage 2019
Main Grape Gamay
Other Grapes
Size 75cl
Closure Cork
A.B.V. 0.125
Production 3000
Aging SST
Soil Iron Rich
Time to drink Now - 2026
Winemaking Detail Certified biodynamic and Vin Methode Nature winemaking. Certified organic vines. Grass and cover crops between vines. 90 year old vines. Hand harvested and fermented on wild yeast. Maceration for 15 days in concrete tank. Aged in a combination of SST and old oak without the addition of any sulphur.