Michael Edwards | At altitudes of 300m (1000ft), over granite soils. A Moulin of filigreed but durable structure. The deep color is ruby red, and signals complexity. Fine, aérien aromas of orchard fruits, cherries, red plums, then a sense of this favored place: an energetic yet refined mouthfeel, with a long, variegated finish. Made, like the Champ de Coeur, in a long, three-week fermentation, no carbonic maceration. What great Moulin is all about. | 92