Description

• Alcohol %: 12.5%
• Decant Time: 30–60 minutes
• Taste: red cherry, raspberry, floral, violet, earthy, white pepper spice, fresh acidity, silky tannins, minerality, medium body, perfumed
• Food Matching: Roast chicken / turkey, John Dory with meat jus, Wagyu burger, Lancashire cheese, Tang su yook (deep-fried sweet and sour beef)
• Grape Variety: Gamay : 100%,

Tasting note

品飲筆記：透出明亮的寶石紅，先是櫻桃與紅莓的清新果香，接著綻放紫羅蘭與野花的香氛，底層帶些土地氣息與白胡椒的香料感。入口中等酒體、酸度明快，單寧細緻但有支撐，餘韻帶礦物感與香料果香，越喝越討喜。 酒莊與釀造：克里斯托弗帕卡萊一貫強調以田地為主，偏好低干預的栽培與自然發酵，讓每塊田的性格說話。酒廠在發酵時以原生酵母與輕柔浸皮，陳年主要使用混凝土槽與大中性桶，保留純淨果味與細緻口感，硫化物用量也相對克制。 葡萄園環境：來自風車磨坊的老藤老地塊，花崗岩與帶錳成分的土壤賦予酒體結構與礦物質感。田間重視低產量與健康管理，成熟度均衡，使得果實既有鮮明酸度又具集中度，喝得到產區的土地記憶與優雅感受。這瓶酒非常適合小酌配菜或與家常熟食共享，口感輕盈又有深度。

Tasting note: Bright crimson in the glass, this wine opens with lifted aromas of red cherry, raspberry and a bouquet of violet and wild florals, edged by subtle earth and white pepper. On the palate it is medium-bodied with lively acidity, silky but present tannins and a mineral-tinged finish that lingers with spicy cherry fruit. Producer notes: Crafted by Christophe Pacalet, a small Beaujolais producer known for a terroir-first approach, this bottling showcases the stony, energetic character of Moulin-à-Vent. The house style favours low-intervention farming and careful cellar work to highlight site expression and freshness. Winemaking notes: Fermented with native yeasts and gentle extraction to preserve aromatic lift, the wine typically sees maturation in a mix of concrete tanks and large neutral vessels to maintain purity and textural balance. Sulphur additions are kept minimal and élevage emphasises finesse rather than overt oak. Vineyard notes: Sourced from old, well-sited parcels in the Moulin-à-Vent cru where granitic and manganese-rich soils lend structure and minerality. Vineyards are worked to favour vine health and balanced yields, producing grapes with concentrated fruit and pronounced acidity — ideal for the region's style.

Winery

克里斯托弗·帕卡萊是位於博若萊的小型釀酒人，重視田地個性與低干預釀造。葡萄園以可持續管理為主，現場發酵、輕柔浸皮與在中性容器中陳年，目標是保留果香與土地特色，風格清新鮮明。

Christophe Pacalet is a small, terroir-driven producer in Beaujolais focused on expressive, low-intervention wines. The estate works sustainably in the vineyards, favors native yeast fermentations and gentle élevage in neutral vessels to showcase site clarity and freshness.