Domaine Jules Desjourneys Moulin a Vent Les Michelons 2011 《Terroir Collection - TF583 》

《Terroir Collection》

Domaine Jules Desjourneys Moulin a Vent Les Michelons 2011《Terroir Collection - TF583 》

Grapes:  100% Gamay 

Alcohol:  12.8% vol

⭐ Only 3,400 bottles were produced and all came from 50 – 90 years old vine

⭐ Moulin-a-Vent, known as the “King” of Beaujolais, is the longest lived of all Cru Beaujolais

⭐ Fabien Duperray, Owner of Domaine Jules Desjourneys, believes his wine is capable for ageing at least 25 years.

⭐ David Schildknecht - Wine Advocate “Fabien Duperray’s wines are much more toward the Cote de Nuits than Beaujolais.”

🍷  Drinking Window: 2017 - 2023

🏅 Wine Advocate 92 pts

🏅 Vinous 92 pts

To find out more the winery, please click: https://www.winecouple.hk/pages/jules-desjournerys

David Schildknecht has rhapsodized over Fabien Duperray's wines at Domaine Jules Desjourneys in his previous Beaujolais reports. “In their youth, there are marked by their satin-like textures and certainly err much more toward the Cote de Nuits than Beaujolais. One can argue that the Fabien's exacting standards override the terroir expression and regional typicite.”

Fabien Duperray is a Beaujolais newcomer. He hails from Burgundy, where, as a merchant, he's been flogging the top stuff for years. Controlling the allocations of the leading domaines such as DRC and Coche is a nice place to play in the market. His move to Beaujolais isn't in order to make his fortune,but because at the age of 43 (he's now 54) he wanted to be a winegrower. 'I don't do it to make money; it's my pleasure,' he says. Domaine Jules Desjourneys now consists of 7 hectares of Gamay in Fleurie and Moulin-a-Vent,plus 10 hectares of white vineyards that he shares with another winegrower in the Maconnais. He made his first wines in 2006, when his production was just 500 magums of each wine, bottles that he hasn't started to sell yet. This vintage 2011, harvest in 1.9 ha of Les Michelons, that face east enjoying morning mild sunshine, and only produce 25.7 HL/ HA equal to around 1,700 bottle of 750ML (compare to Bordeaux first growth is 45HL/ HA).

Fabien believes that the fermentation process is the most important element of wine.'Jules Chauvet worked all his life on fermentation,' he says. 'For me it is the most important bit in the cellar. I need the best fruit, but I need to control the fermentation to have complex aromas. With elevage you can't change things.'But he's also a believer in time. Patience is needed to make great wine, and he gives his wines lots of time. He's moved away from barrels, too. The wines are now matured in a mix of concrete tanks and glass. 2014 was the last year he used barrels, and then just for half of his wine.

What about stems and sulfites, usually topics of conversation in the region? He's changed the proportion of stems. In the past it used to be 100%, but he's moved back a little and this year used 30%, but this will depend on the vintage. 'It's nice to make wines you can keep for 50 years, but it is also nice to make wines easier for the consumer,' he says. 'In the future it will be easier to meet my wine early, but you will still be able to keep it.' And sulfites? 'When fermentation is carried out properly it doesn't need any SO2,' says Fabien. He usually adds it in the second year, letting the aromas develop and then stabilizing them with SO2.

As believing his wine capable for long ageing, Duperray pays 2 Euros for his corks. 'The cork is essential for the life of the wine.’

$520/bottle

You could enjoy free delivery upon purchasing 3 bottles from "Terroir Collection" 

Or you can mix your favorite wines (with other non Terroir Collection),  Free delivery upon purchase total 6 bottles or above