Lucien Lardy
Moulin à Vent "Les Thorins"

Cru Beaujolais Moulin à Vent

100% Gamay

Lucien Lardy cultivates one of the best Moulin à Vent plots. “Les Thorins” has belonged to the first category of the area since 1874, even before the AOC was formed in the 1930s. At the foot of the famous windmill from which it takes its name (Moulin à Vent), the grapes are fully harvested by hand.

The wine is 100% Gamay from an independent winery in Moulin à Vent, a top Cru Beaujolais famous for its intense and concentrated flavors. Bordering on Chenas to the north and Fleurie to the south, Moulin à Vent is considered the most noteworthy of the ten Cru Beaujolais. It is set apart by its soil, a pink, crumbly granite with a high level of manganese. Toxic to the grape vines, it contributes to stunted growth and lower yields, which in turn delivers full-bodied and powerful wines with intense, concentrated flavors—quite different from other Beaujolais wines! Floral and mineral aromas abound, as well as a developed tannic structure, making them prime candidates for aging.

Gamay is a grape variety used in the production of red wine, grown mostly in Beaujolais and the Loire Valley. On acidic soils, it produces remarkable wines, and it is famously the grape of the Beaujolais Nouveau. The primary grape of the Beaujolais region, Gamay was prominent in Burgundy until the late 14th century, when Philip the Bold, Duke of Burgundy, ordered all Gamay vineyards replaced with Pinot Noir. Gamay is typically unblended, as it tends to lose its varietal aroma and flavors when blended with another grape variety. The wines produced from Gamay are typically fresh and well-structured, with a finesse brought from aging and wonderful subtlety.


Appellation: Cru Beaujolais Moulin à Vent
Varieties: 100% Gamay

10 hectares of 70 year-old Gamay Noir vines. Plots situated at 260 meters and oriented southeast. Meager soil, mostly sand, on a granite arena. The rock is apparent in places. Crumbly pink granite infiltrated with seams of manganese.

Soils: Meager soil, mostly sand, on a granite arena. The rock is apparent in places. Crumbly pink granite infiltrated with seams of manganese.

Harvested fully by hand. Maceration of whole bunches in concrete tanks. Vatting from 12 to 14 days in gridded vats – aged for 6 months in tanks and one part of the wine is aged in neutral oak barrels to be then blended with the rest (6% blend). Light filtration on kieselgur dirt. Bottled on the estate in Burgundy bottles and natural corks in May or June.

Tasting note:

Bright ruby in appearance, with a powerful, elegant nose of a rare purity, this wine reveals shades of dark fruits, spices and violet, which progressively combine to a dense finish, both mineral and rich, and quite remarkable. A true wine of terroir, it is a perfect expression of the synergy of the Gamay varietal and the granite soil.


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