Richard created his domain in 2007, taking on established vines aged between 40 and 80 years. His driving passion is the chance to experiment with innovative organic viticulture. Yields in Moulin-a-Vent are always naturally low, making this the most powerful, concentrated and long-lived of the Beaujolais cru. Today the domaine farms 5ha of vines, converted to organic since 2012, and following the lunar calendar for the work in the vineyards and cellar.
Each parcel of vines is handpicked and vinified separately to be able to adapt techniques to fit the micro-climate of each vineyard. Vinification is traditional, semi-carbonic (meaning partially fermented in closed vats). After being pressed, the wines are transferred to classic Burgundian barrels and foudres. The wines are aged for between 6 months (for the classic Moulin a Vent) and 10 months (for the Champ du Cour). Before starting on his domain in Beaujolais, Richard traveled widely to learn about vinification and the culture of wine around the world. From his native Chablis to the south of France in Gaillac and the Luberon, to South Africa and New Zealand and finally to Beaujolais.
Moulin a VentBrouilly