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In typical Moulin a Vent fashion, the 1998 Janodet is rich, concentrated and brooding, requiring some coaxing before the lush, velvet tones emerge with breathing. We suggest that you allow the wine to breathe for at least a half hour before serving, in order to fully enjoy the deep cherry and kirsch flavors of this big-boned Beaujolais. Considered to be the top Grand Cru of Beaujolais, Moulin a Vent ages well, and this Janodet is no exception. Another year or two in bottle would only serve to heighten your pleasure! Serve this wine cool but not chilled.
Savory chicken or beef dishes make fine complements to Grand Cru Beaujolais. Roast pork and baked ham also provide nice pairings, but ultimately we suggest a plate of soft, creamy cheeses consisting of Port Salut, Fontina, Gouda or Muenster with the Janodet Moulin a Vent. Salut!
Jacky Janodet is a small producer of first class Grand Cru Beaujolais. In this venerable region, Janodet’s 17.2 acres of vineyards with their high percentage of old vines are considered to be among the very best. They yield wines which are incredibly rich and powerful for Beaujolais, often requiring a few years in bottle to come full circle. From his Domaine Les Fines Graves, Janodet produces two superb Grand Cru Beaujolais: Moulin a Vent and Chenas. Both wines are the product of only estate grown grapes and are bottled at the domaine. The product of a unique granite soil and the Gamay varietal, Beaujolais is unique among the world’s wines. Unfortunately, most consumers’ acquaintance with Beaujolais comes from the oceans of Beaujolais Nouveau that wash ashore each November, just in time for Thanksgiving. It’s hard to know who is more thankful, the French growers for having turned a quick profit, or the American consumers who have selected a good wine for one of the year’s most important holidays. In any event, there is much more to Beaujolais than Nouveau, namely the fine Grand Cru Beaujolais that rank among Burgundy’s most enjoyable wines.
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