GRAPE VARIETAL
100% Gamay from 45-year-old vines, organically farmed and manually harvested.
APPELLATION
AOC Moulin-à-Vent, one of the ten Beaujolais crus, known for producing structured, age-worthy reds with depth and finesse.
TERROIR
A single 1.5-hectare parcel on granite soils, which lend the wine its mineral backbone and aromatic lift. The site benefits from excellent sun exposure and natural drainage.
VINIFICATION
Traditional whole-cluster fermentation with native yeasts. After a gentle press in a vertical wooden press, the wine finishes fermentation in cement and ages up to 15 months depending on vintage. Minimal sulfur is added post-malolactic.
TASTING NOTES
Structured and savory, with black cherry, dried cranberry, and floral notes like hibiscus and rose. Tannins are firm but silky, and the finish is long and lifted.
FOOD PAIRING
Pairs beautifully with veal, pork, and poultry. Also excellent with mushroom risotto, duck confit, or grilled eggplant with miso glaze
Michel Guignier’s domaine is based in Villié-Morgon, a village at the heart of Beaujolais, where the landscape shifts from gentle hills to granite-rich slopes. While the broader Beaujolais AOC is known for its light, easygoing reds, the region also contains ten designated crus—communes with distinct terroirs and the right to label their wines under their own names. These cru wines tend to be more structured, expressive, and age-worthy, offering a deeper peek into what Gamay can do when grown with intention.
Among these crus, Moulin-à-Vent stands out for its intensity and longevity. Located just north of Fleurie and west of Chénas, it’s often referred to as the “King of Beaujolais” for its ability to produce wines with depth and staying power. The soils here are dominated by pink granite, which seems to coax a darker, firmer character from Gamay. Compared to the floral lift of Chiroubles or the plush fruit of Morgon, Moulin-à-Vent leans more savory, more mineral, and more serious.
Vineyards in Villié-Morgon, looking towards the Corcelette and Chiroubles — AWM 2014 Buying Trip to Beaujolais
Michel Guignier farms a 1.5-hectare parcel in Moulin-à-Vent, planted with 45-year-old Gamay vines. The site is organically farmed, with all vineyard work done manually. His approach to winemaking is traditional but thoughtful: whole-cluster fermentation with native yeasts, gentle pressing in a vertical wooden press, and aging in cement tanks. Sulfur is used sparingly and only after malolactic fermentation, which Guignier believes helps it integrate more naturally into the wine.
Les Améthystes Moulin-à-Vent is part of a broader project that reflects Guignier’s collaborative spirit. It’s made in partnership with like-minded growers who share his commitment to soil health and minimal intervention. While the label may not carry the prestige of a single-estate bottling, the wine itself is anything but generic. It’s a clear expression of place, shaped by granite, old vines, and a winemaker who prefers quiet precision over flash.
Michel Guignier — with importer Jason Tippets of Barrique Imports
Photo courtesy of importer Jason Tippetts and Barrique Imports
In your glass, the Les Améthystes Moulin-à-Vent opens with freshness and clarity, featuring a nice hit of black cherry and dried cranberry upfront, followed by floral notes and a whisper of hibiscus. The texture is pleasingly firm, and the tannins are silky and well-integrated. There’s a mineral thread that runs through the wine, grounding the fruit and giving it shape.
Food pairings lean classic: veal with pan juices, roast pork with onion confit and fennel, or duck confit with lentils. But the wine also plays well with more inventive fare. Try it with mushroom risotto, grilled eggplant with miso glaze, or even a beet and tahini salad with toasted walnuts. The wine’s structure and savory edge make it a flexible partner, capable of elevating both rustic and refined dishes.