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The wine-growing estate

Fond Moiroux estate is a wine property created in 1789. The estate is situated on Cogny, a small town in South Beaujolais and produces wines from vineyards on different places in the Beaujolais region.

The six-hectare vineyard is situated around the building estate and produces Beaujolais AOC wine. The most important part is red wine (variety: Gamay), a small part produces Rosé wine (same variety), and around 1 hectare has been planted with Chardonnay in 2009, so the first white wine will be produced in 2011.

In Cogny, vineyards are planted on calcareous (chalky)-clay soils, soils from sedimentary origin (soils that are comparable to Burgundian’s ones). Vines are short-pruned to keep them growing around the trellises. With partially grass covered soils we decrease the use of herbicides and create a competition for water and minerals of soil between grass and vine.

Very fruity red wines with nice structure and smoothness are the result. As for Rosé a wine, fruitiness is exploding, and acidity and smoothness are well balanced in mouth.

2009 - Beaujolais Villages - Appellation Beaujolais Contrôlée
Domaine de la Fond Moiroux grows since 2009 1 ha vine yard of Beaujolais Village. Situated near Moulin à Vent vineyard, those parcels are cultivated like our other vineyard: grass is kept to control yields, and the goal is to pick at the best maturity. The result in 2009 is a very aromatic wine, on red fruits (strawberry), and really well balanced on the mouth, with mature tannins.
This wine, complex but easy to drink, to be consumed at 14°c with white meats or a salad starter.

2009 - Moulin à Vent
Domaine de la Fond Moiroux grows since 2009 2 ha vine yard of Moulin à Vent. Situated on the best parcels of the appellation, these vines are around 45 years old. Soils are really typical of Moulin à Vent: they are not deep, composed by pink Granit’s sands, with a big concentration of Manganese. These soils give all the typicality to the wine: structure, complexity and ageing capacity. Our wine is aged in 2 years oak barrels during 10 months. The nose is on black and ripe fruits, with spices notes. Mouth is full, with dense and thin tannins, ripe fruits aromas with a lot of elegance. This wine can be aged for many years in your cellar. It will be perfect on sauce meats or cheeses.

Another six hectare of the estate are situated in the Brouilly AOC area (20 km north of Cogny) and produce Brouilly red wine. Here the soils are very different: sandy and on volcanic stones. These soils are situated on granite rocks, which have been formatted in the French Massif Central owing to volcanic activity. These soils are less deep but more acid. The expression of the Gamay is here different: the nose is still very fruity but with intense notes of black and ripe fruits. The structure in the mouth is more balanced on tannins and after bottling the wines develop tertiary aromas and complexity in the mouth. These wines are good to be laid down for ageing.

For wine-making, two methods are used. One part is made using the classic Beaujolais method, which means wine-making in whole grapes and a maceration of around 8 to 10 days. Another part is made after having destalked the grapes, with longer maceration (12-14 days) to have a better extraction of tannins and aromas. To extract tannins and colour, the grapes are gently pumped over twice a day. The extraction is long and soft to preserve the characteristics of the grape and the ‘’terroir’’. During fermentation the temperature is controlled at around 20°C at the beginning and 32°C at the end of the process.

Subsequently the ageing is made for the greatest part in inox tanks during 10 months, a small part is ageing in two years old barrels.

Then wines are bottled on the property in spring.

 
     
 
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