2024 Domaine Anita Moulin-à-Vent Coeur de Vigneronne

Anita Kuhnel used to be a professional cyclist. With the same drive, she now puts all her energy into making Beaujolais wines at Domaine Anita. Anita only uses high-quality terroirs for this. With this she makes wines from the Gamay grape that has already received several high scores from renowned critics, including Robert Parker, James Suckling and Wine Enthusiast.

Anita Kuhnel will retire from cycling in 2015 and will make it her mission to create top Beaujolais. She buys carefully selected terroirs in the crus Moulin-à-Vent, Morgon, Chénas and Fleurie. The de-stalking of grapes and the use of wood give extra depth to her wines. Sulfite use is kept to a minimum. Her wines are particularly rich, concentrated wines that live up to the full potential of Gamay and also have a very good aging potential. Chénas is one of the smallest crus of Beaujolais and therefore a Beaujolais not often seen. The soils contain a lot of granite, which causes the vines to root more deeply. That gives small, concentrated grapes with a lot of taste. Morgon is one of the richest Beaujolais styles. The soils consist of granite and schist, of volcanic origin. With a lot of iron in the soil, the wines have more structure and earthy notes. What is exceptional about Moulin-à-Vent is the high amount of manganese in the granite soils. This manganese limits the yield, making the wines extra concentrated and deeper in taste, with more tannins. It is the fullest of all Beaujolais crus, and can also age very well. In Fleurie, Anita makes the Fleurie Poncié, which stands out for its strong floral, aromatic character.

The Beaujolais wine region is located in eastern France, which is part of the larger Burgundy region. It is known for producing some of the world's most popular and distinctive red wines, primarily made from the Gamay grape variety. Beaujolais benefits from diverse terroirs, with variations in soil types and microclimates throughout the region. This diversity contributes to the different expressions of Gamay found in the various Crus. For example, Moulin-à-Vent is known for its structure and ability to age, while Fleurie tending to be more elegant and floral.

More information about the Beaujolais region

The Gamay grape is the dominant grape variety in Beaujolais. Wines made from Gamay are often light, fruity, and low in tannins. They are known for their vibrant red fruit flavors, such as cherry, raspberry, and cranberry. These wines are typically low in alcohol and are meant to be enjoyed in their youth. Beaujolais is famous for its annual release of Beaujolais Nouveau, a young, fresh wine that is made using a quick fermentation process. Beaujolais Nouveau is typically released on the third Thursday of November and is celebrated with festivals and events around the world. It's a light, easy-drinking wine meant to be consumed shortly after release. While Beaujolais Nouveau is the most well-known style, the region also produces a range of high-quality wines known as the "Beaujolais Crus." These are ten distinct appellations within Beaujolais, each with its own unique terroir and characteristics. The Crus are: Brouilly, Côte de Brouilly, Régnié, Morgon, Chiroubles, Fleurie, Moulin-à-Vent, Chénas, Juliénas, and Saint-Amour. These wines are more complex and can age gracefully, offering a wide range of flavor profiles and expressions.

Traditional winemaking methods in Beaujolais often include carbonic maceration, which is a unique fermentation technique that preserves the bright fruit flavors and minimizes tannins. Whole clusters of grapes are often used in this process. Beaujolais wines, especially the lighter styles like Beaujolais Nouveau and the Crus, are highly versatile and pair well with a wide range of foods. They are excellent companions to charcuterie, poultry, grilled sausages, and various dishes featuring mushrooms. In addition to the Crus, there is the broader Beaujolais Villages appellation, which covers a large part of the region. These wines offer a good introduction to Beaujolais and often have more body and complexity compared to Beaujolais Nouveau. The Beaujolais wine region's lively and fruit-forward wines have a unique place in the world of French wine, and they are enjoyed by both novice and experienced wine enthusiasts. The region's dedication to Gamay and its distinctive terroirs make it a fascinating and delicious part of the wine world.

What grapes are used in the Beaujolais region?

In the Beaujolais region, the primary grape variety used for red wine production is Gamay (Gamay Noir à Jus Blanc). Gamay accounts for the vast majority of the red wine production in Beaujolais and is the grape variety most associated with the region. It's known for producing light, fruity, and low-tannin wines.

While Gamay is the dominant grape, there are a few other grape varieties used in the region, although they are relatively rare and typically represent a small percentage of the total vineyard area. These include:

Pinot Noir: In some areas of northern Beaujolais, particularly in the Beaujolais-Villages appellation and the northern part of the Beaujolais Crus, Pinot Noir is also grown. These wines are often labeled as "Coteaux Bourguignons" because Pinot Noir is the primary grape in neighboring Burgundy.

Chardonnay: While Beaujolais is best known for its red wines, there are also some white wines produced in the region, primarily from Chardonnay grapes. These white Beaujolais wines are less common than the reds but can be quite pleasant, with flavors that are crisp and refreshing.

Aligoté: Aligoté is another white grape variety that can be found in Beaujolais, although it's not as commonly planted as Chardonnay. Aligoté wines tend to be light, fresh, and acidic, often used for making simple white wines and sometimes as a base for the local specialty, "Kir" (a cocktail made with white wine and a blackcurrant liqueur called crème de cassis).

It's essential to note that while these other grape varieties are grown in Beaujolais, Gamay remains the grape most closely associated with the region and is responsible for the characteristic flavors and style of Beaujolais red wines. Beaujolais wines made from 100% Gamay grapes are the ones that have earned the region its reputation for fruity, easy-drinking, and often exuberant red wines.

What about Beaujolais subregions?

Beaujolais is a wine region in eastern France that is divided into several subregions, each with its own unique characteristics and terroir. The subregions of Beaujolais are primarily centered around the production of red wines from the Gamay grape variety. Here are the primary subregions of Beaujolais:

Beaujolais Nouveau: While not a subregion in the traditional sense, Beaujolais Nouveau is a special category of wine produced throughout the entire Beaujolais region. It is released on the third Thursday of November each year, representing the first wine of the vintage. Beaujolais Nouveau is known for its youthful, fresh, and fruity style and is meant to be consumed shortly after release. It's not associated with a specific geographic subregion but is produced throughout Beaujolais.

Beaujolais-Villages: Beaujolais-Villages is a subregion of Beaujolais known for producing wines that are a step up in quality from generic Beaujolais. The vineyards in this subregion are located in the northern part of Beaujolais and consist of 39 villages, each of which has met higher quality standards. The wines from Beaujolais-Villages are often more structured and have more character than basic Beaujolais.

Beaujolais Crus: The most prestigious and distinctive subregions within Beaujolais are the ten Crus. Each Crus is associated with a specific appellation and a unique terroir. These Crus are known for producing wines that are more complex, expressive, and age-worthy compared to Beaujolais Nouveau and Beaujolais-Villages. The ten Beaujolais Crus are Brouilly, Côte de Brouilly, Régnié, Morgon, Chiroubles, Fleurie, Moulin-à-Vent, Chénas, Juliénas, Saint-Amour.

Each of these Crus has its own distinct character, influenced by factors such as soil type, elevation, and microclimate. These wines are often considered the finest expressions of Gamay and can offer a wide range of flavors and aging potential. The Beaujolais region is thus divided into different quality levels and terroirs, with the Crus being the pinnacle of quality and showcasing the best expressions of the Gamay grape. Each subregion has its unique appeal, making Beaujolais a versatile and diverse wine-producing area.

The Beaujolais wine region is located in eastern France, which is part of the larger Burgundy region. It is known for producing some of the world's most popular and distinctive red wines, primarily made from the Gamay grape variety. Beaujolais benefits from diverse terroirs, with variations in soil types and microclimates throughout the region. This diversity contributes to the different expressions of Gamay found in the various Crus. For example, Moulin-à-Vent is known for its structure and ability to age, while Fleurie tending to be more elegant and floral.

More information about the Beaujolais region

The Gamay grape is the dominant grape variety in Beaujolais. Wines made from Gamay are often light, fruity, and low in tannins. They are known for their vibrant red fruit flavors, such as cherry, raspberry, and cranberry. These wines are typically low in alcohol and are meant to be enjoyed in their youth. Beaujolais is famous for its annual release of Beaujolais Nouveau, a young, fresh wine that is made using a quick fermentation process. Beaujolais Nouveau is typically released on the third Thursday of November and is celebrated with festivals and events around the world. It's a light, easy-drinking wine meant to be consumed shortly after release. While Beaujolais Nouveau is the most well-known style, the region also produces a range of high-quality wines known as the "Beaujolais Crus." These are ten distinct appellations within Beaujolais, each with its own unique terroir and characteristics. The Crus are: Brouilly, Côte de Brouilly, Régnié, Morgon, Chiroubles, Fleurie, Moulin-à-Vent, Chénas, Juliénas, and Saint-Amour. These wines are more complex and can age gracefully, offering a wide range of flavor profiles and expressions.

Traditional winemaking methods in Beaujolais often include carbonic maceration, which is a unique fermentation technique that preserves the bright fruit flavors and minimizes tannins. Whole clusters of grapes are often used in this process. Beaujolais wines, especially the lighter styles like Beaujolais Nouveau and the Crus, are highly versatile and pair well with a wide range of foods. They are excellent companions to charcuterie, poultry, grilled sausages, and various dishes featuring mushrooms. In addition to the Crus, there is the broader Beaujolais Villages appellation, which covers a large part of the region. These wines offer a good introduction to Beaujolais and often have more body and complexity compared to Beaujolais Nouveau. The Beaujolais wine region's lively and fruit-forward wines have a unique place in the world of French wine, and they are enjoyed by both novice and experienced wine enthusiasts. The region's dedication to Gamay and its distinctive terroirs make it a fascinating and delicious part of the wine world.

What grapes are used in the Beaujolais region?

In the Beaujolais region, the primary grape variety used for red wine production is Gamay (Gamay Noir à Jus Blanc). Gamay accounts for the vast majority of the red wine production in Beaujolais and is the grape variety most associated with the region. It's known for producing light, fruity, and low-tannin wines.

While Gamay is the dominant grape, there are a few other grape varieties used in the region, although they are relatively rare and typically represent a small percentage of the total vineyard area. These include:

Pinot Noir: In some areas of northern Beaujolais, particularly in the Beaujolais-Villages appellation and the northern part of the Beaujolais Crus, Pinot Noir is also grown. These wines are often labeled as "Coteaux Bourguignons" because Pinot Noir is the primary grape in neighboring Burgundy.

Chardonnay: While Beaujolais is best known for its red wines, there are also some white wines produced in the region, primarily from Chardonnay grapes. These white Beaujolais wines are less common than the reds but can be quite pleasant, with flavors that are crisp and refreshing.

Aligoté: Aligoté is another white grape variety that can be found in Beaujolais, although it's not as commonly planted as Chardonnay. Aligoté wines tend to be light, fresh, and acidic, often used for making simple white wines and sometimes as a base for the local specialty, "Kir" (a cocktail made with white wine and a blackcurrant liqueur called crème de cassis).

It's essential to note that while these other grape varieties are grown in Beaujolais, Gamay remains the grape most closely associated with the region and is responsible for the characteristic flavors and style of Beaujolais red wines. Beaujolais wines made from 100% Gamay grapes are the ones that have earned the region its reputation for fruity, easy-drinking, and often exuberant red wines.

What about Beaujolais subregions?

Beaujolais is a wine region in eastern France that is divided into several subregions, each with its own unique characteristics and terroir. The subregions of Beaujolais are primarily centered around the production of red wines from the Gamay grape variety. Here are the primary subregions of Beaujolais:

Beaujolais Nouveau: While not a subregion in the traditional sense, Beaujolais Nouveau is a special category of wine produced throughout the entire Beaujolais region. It is released on the third Thursday of November each year, representing the first wine of the vintage. Beaujolais Nouveau is known for its youthful, fresh, and fruity style and is meant to be consumed shortly after release. It's not associated with a specific geographic subregion but is produced throughout Beaujolais.

Beaujolais-Villages: Beaujolais-Villages is a subregion of Beaujolais known for producing wines that are a step up in quality from generic Beaujolais. The vineyards in this subregion are located in the northern part of Beaujolais and consist of 39 villages, each of which has met higher quality standards. The wines from Beaujolais-Villages are often more structured and have more character than basic Beaujolais.

Beaujolais Crus: The most prestigious and distinctive subregions within Beaujolais are the ten Crus. Each Crus is associated with a specific appellation and a unique terroir. These Crus are known for producing wines that are more complex, expressive, and age-worthy compared to Beaujolais Nouveau and Beaujolais-Villages. The ten Beaujolais Crus are Brouilly, Côte de Brouilly, Régnié, Morgon, Chiroubles, Fleurie, Moulin-à-Vent, Chénas, Juliénas, Saint-Amour.

Each of these Crus has its own distinct character, influenced by factors such as soil type, elevation, and microclimate. These wines are often considered the finest expressions of Gamay and can offer a wide range of flavors and aging potential. The Beaujolais region is thus divided into different quality levels and terroirs, with the Crus being the pinnacle of quality and showcasing the best expressions of the Gamay grape. Each subregion has its unique appeal, making Beaujolais a versatile and diverse wine-producing area.