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Bernard Diochon ‘Vieilles Vignes’, Moulin-à-Vent, Beaujolais, France 2024
Regular price
$29.00
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Bernard Diochon represents the old-school heart of Beaujolais—producing deeply structured, soulful wines from old vines in Moulin-à-Vent since taking over his family’s domaine in 1968. His approach remains resolutely traditional: organic farming, hand-harvesting, whole-cluster fermentation, and long élevage in large neutral wood. These are Gamays built for the table and for time.
- WINEMAKER: Bernard Diochon
- FARMING: Practicing organic; no herbicides or synthetic fertilizers. Vines average 50–70 years old, with low yields and manual vineyard work.
- VARIETY: 100% Gamay Noir
- TERROIR: Sourced from granitic and manganese-rich soils around the commune of Romanèche-Thorins in Moulin-à-Vent, one of the most ageworthy and powerful crus of Beaujolais. The poor, pink granite soils and moderate elevation create small berries and naturally concentrated fruit.
- VINIFICATION: Hand-harvested fruit undergoes traditional, whole-cluster semi-carbonic fermentation in cement tanks using native yeasts. The wine is pressed gently and aged in old oak foudres to soften tannins while maintaining structure and terroir expression. Minimal sulfur used.
- AGING: Aged 8–10 months in large, neutral oak casks before bottling without fining or filtration.
- TASTING NOTES: Deep ruby in color with aromas of black cherry, violet, and iron-laced minerality. The palate is firm and savory, showing red currant, wild herbs, and granite-driven tannins. Youthfully tight but balanced by freshness and depth—built to evolve gracefully for a decade or more.
- FOOD PAIRINGS: Excellent with duck confit, roasted lamb, mushroom risotto, or aged cheeses.
- ALCOHOL: ~13%
Regular price
$29.00
Bernard Diochon represents the old-school heart of Beaujolais—producing deeply structured, soulful wines from old vines in Moulin-à-Vent since taking over his family’s domaine in 1968. His approach remains resolutely traditional: organic farming, hand-harvesting, whole-cluster fermentation, and long élevage in large neutral wood. These are Gamays built for the table and for time.
- WINEMAKER: Bernard Diochon
- FARMING: Practicing organic; no herbicides or synthetic fertilizers. Vines average 50–70 years old, with low yields and manual vineyard work.
- VARIETY: 100% Gamay Noir
- TERROIR: Sourced from granitic and manganese-rich soils around the commune of Romanèche-Thorins in Moulin-à-Vent, one of the most ageworthy and powerful crus of Beaujolais. The poor, pink granite soils and moderate elevation create small berries and naturally concentrated fruit.
- VINIFICATION: Hand-harvested fruit undergoes traditional, whole-cluster semi-carbonic fermentation in cement tanks using native yeasts. The wine is pressed gently and aged in old oak foudres to soften tannins while maintaining structure and terroir expression. Minimal sulfur used.
- AGING: Aged 8–10 months in large, neutral oak casks before bottling without fining or filtration.
- TASTING NOTES: Deep ruby in color with aromas of black cherry, violet, and iron-laced minerality. The palate is firm and savory, showing red currant, wild herbs, and granite-driven tannins. Youthfully tight but balanced by freshness and depth—built to evolve gracefully for a decade or more.
- FOOD PAIRINGS: Excellent with duck confit, roasted lamb, mushroom risotto, or aged cheeses.
- ALCOHOL: ~13%