Georges Duboeuf Moulin-a-Vent Tour du Bief 2010
The 2000 Moulin-a-Vent Tour de Bief has a similar color and an intense nose of red fruits. It explodes on the palate with loads of boisterous yet elegant cherry flavors. It is broad, ample, concentrated, and Pinot Noir-like. This juicy, silky-textured wine is powerful, deep, refined and firm. Drink it between 2002 and 2007.Add winemaker's notes
External Reviews for Georges Duboeuf Moulin-a-Vent Tour du Bief
The 2000 Moulin-a-Vent Tour de Bief has a similar color and an intense nose of red fruits. It explodes on the palate with loads of boisterous yet elegant cherry flavors. It is broad, ample, concentrated, and Pinot Noir-like. This juicy, silky-textured wine is powerful, deep, refined and firm. Drink it between 2002 and 2007.
Plush, fleshy blackberry and kirsch flavors in this Beaujolais cru, with bittersweet chocolate and smoke notes coming in on the sweet, ripe finish, where the fruit lingers languidly. A winner. Drink now through 2002.
Cassis and blackberries can be found in the nose of the dense yet refined 2002 Moulin-a-Vent Domaine de la Tour de Bief. This concentrated, powerful Beaujolais is harmonious, juicy, and crammed with layers of red cherries awash in spiced oak. It is a suave, sexy, elegant effort with a long, pure, fruit-packed finish. Drink it between 2004 and 2010.
Red fruits, black currant and blueberry are very apparent, with fine tannins which enable it to age well. After 5-6 years of aging, the aromas will evolve towards peony and faded rose petals.
This is Beaujolais at its best. This is pure silky Gamay fruit with complexity, style, depth and a long, lush finish. Enjoy with blue cheese-stuffed hamburgers, broiled chicken legs or fillet mignon.
Alluring, Burgundian-like nose of black cherry jam, plum, truffle and spice, with hints of sous-bois on the palate as well. Yet still maintains pure, silky Gamay fruit, with dark chocolate and toast filling in on the finish. Lovely. Drink now through 2004.
A dense core of black cherry and boysenberry fruit is supported by briar and chocolate notes. Shows some serious structure on the finish - perhaps a touch too rustic - but the extra wave of fruit bodes well for moderate cellaring. Drink now through 2005.
Food Pairings for Georges Duboeuf Moulin-a-Vent Tour du Bief
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