97 pts Stu Piggot
This youthful Moulin-a-Vent has explosive berry fruit right across the spectrum of red, black and blue fruit. Stunning concentration and a wonderfully creamy texture on the medium-bodied palate. Extremely long and silky finish with fabulous balance and precision. From organically grown grapes. Drink or hold.

Our Tasting Note: Deep ruby red, red edges.  A deep perfume rises from the glass with a mix of juicy and fresh bing cherry, wild strawberry, blueberries, and red plum. Violets petals and woodsy spices from the whole clusters add further attractive complexity and depth, buried in this all is a spine of crushed rock minerality. The palate is medium bodied, exciting and intense flavor density,  with a long, juicy, and perfumed finish.

• Soils: Decomposed pink granite (“gores”), veins of blue clay and manganese.
• 100% “Gamay noir à jus blanc” with vines planted between 1911 & 1950
• Organic farming. Traditional working of the soil. Manual interventions. No pesticides, herbicides or phytosanitary products are used. Harvest by hand in small 100 lb crates.
• Winemaking: Semi-Carbonic maceration (whole cluster) with native yeasts 14 days, in concrete vats with daily pump-over. Ageing during 10 months on lees in neutral 400l French oak barrels.

Yohan Lardy, one of Beaujolais’ rising stars, has quickly earned a reputation for producing soulful, terroir-driven wines from old vines. His parcel in Les Michelons—a prized climat of Moulin-à-Vent—is planted to Gamay averaging 60–100 years old, rooted in deep pink granite and sand. Farmed organically and worked by hand, the vineyard yields naturally low quantities of intensely flavored fruit. Fermentation is carried out with whole clusters and native yeasts, followed by aging in neutral oak, preserving freshness while allowing the wine to gain structure and depth.

The 2023 vintage is both vibrant and powerful, showing aromas of black cherry, raspberry, violet, and crushed granite, accented by subtle spice. On the palate, it is concentrated yet lifted, with supple tannins, lively acidity, and a mineral backbone that gives precision and length. The finish is long and layered, carrying notes of dark fruit and floral perfume.

This is a benchmark Moulin-à-Vent—age-worthy yet approachable now, especially with a decant. Pair it with roasted duck, charcuterie, or earthy mushroom dishes, or cellar it to let its complexity deepen over the next decade.