X. & N. Barbet

  • Moulin-à-Vent, Beaujolais, France
X. & N. Barbet

Xavier Barbet and his brother Nicolas Barbet, manage this Moulin-a-Vent winery together. The fruit comes from four-hectares spread over several parcels - Champs de Cour, La Roche, le Moulin, le Clos, Perreins and Brouilleres. The grapes are mostly destemmed and fermentation happens in large conical-shaped (tronconique) wooden fermenters and some are placed in cement tronconique tanks. The tronconique shape gives more skin contact for a long and slow extraction. Fermentation lasts seven to ten days and is followed by a maceration totalling four weeks. Next the wines go by gravity into barrels and demi-muids, new to eight years old for aging. Moulin-a-Vent is considered to be the richest Cru in Beaujolais and the longest lived. 

Image PRODUCT Description

DB7799-13
Sustainable
94 JG, 93 VM
Moulin-à-Vent Champ de Cour Reserve Caveau
2013
Gamay
The famous “Champs de Cour” vineyard is a 4-hectare plot with soil composed of sandstones and manganese outcroppings. 

DB7717-15a
Sustainable
93 VM, 91+ JG
Moulin-à-Vent Vieilles Vignes (Loron)
2015
Gamay
Known locally as the ‘King of Beaujolais’ for its power, structure and longevity, Moulin-à-Vent is actually atypical of the Beaujolais Crus... Read More