Clos de Rochegrès Moulin-à-Vent AOC 3,0 l - Château des Jacques

In the glass, the Clos de Rochegrès Moulin-à-Vent 3.0 l from Château des Jacques offers a dense light red color. If you give it some air in the wine glass by swirling, this red wine reveals a high density and fullness, which is evident in clear church windows at the edge of the glass. The bouquet of this red wine from Beaujolais captivates with hints of blackberry and black currant. If we trace the aromatics further, chocolate comes in, encouraged by the oak influence.

The Château des Jacques Clos de Rochegrès Moulin-à-Vent 3.0 l delights with its elegantly dry flavor. It was bottled with exceptionally little residual sugar. This is a real quality wine, which clearly stands out from simpler qualities and so this Frenchman enchants naturally with all dryness with the finest balance. Aroma does not necessarily need residual sugar. This dense red wine is full-bodied and multilayered on the palate. In the finish, this youthful wine from the wine-growing region of Beaujolais finally inspires with considerable length. Once again, hints of black currant and blackberry show.

Vinification of the Clos de Rochegrès Moulin-à-Vent 3,0 l from Château des Jacques

This powerful red wine from France is made from the Gamay grape variety. Clos de Rochegrès Moulin-à-Vent 3.0 l is an Old World wine in the best sense of the word, as this Frenchman exudes an extraordinary European charm that clearly underscores the success of Old World wines. After the harvest, the grapes are immediately taken to the press house. Here they are selected and carefully crushed. Fermentation then takes place in stainless steel tanks and small wood at controlled temperatures. The vinification is followed by aging for several months on the fine lees before the wine is finally drawn off.

Food recommendation for Château des Jacques Clos de Rochegrès Moulin-à-Vent 3,0 l

This French wine is best enjoyed at a temperature of 15 - 18°C. It is perfect as an accompaniment to potato pan with salmon, leek tortilla or duck breast with sugar snap peas.

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