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Diochon, Moulin-a-Vent Vieilles Vignes, 2024

Red Wine from Beaujolais, France
$31.99
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This is the kind of old-vine, whole-cluster, unfined-and-unfiltered Beaujolais that everyone claims to want right now — and somehow nobody hunts for it, which is exactly why we keep selling it. Diochon makes one wine and one wine only, year in and year out: old-vine Moulin-à-Vent from parcels planted in 1920, 1950 and the 1960s, fermented in whole clusters in concrete with only minute doses of sulfur. The cuvée exists because Kermit Lynch tasted a single cask of old-vine wine here in 1984 and paid a premium to buy it pure rather than let it get blended away into the rest of the cellar; he's been importing it for close to forty years since. Bernard Diochon, who took over from his father in 1967, put the house style bluntly: "I like tannic wines without heaviness; with fruit and floral aromas." When he wanted to retire in 2007 with no heirs, he named Thomas Patenôtre his successor, and Patenôtre still farms the five hectares — vines between 50 and 90 years old — and makes the wine the way it has been made since 1935. Moulin-à-Vent is the cru that gives Beaujolais its most structured, longest-lived reds; this is one of its least fashionable bargains.

Shipping

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  • Wine-Specific Protective Packaging: Specialized materials designed to maintain label integrity and prevent breakage during transit.
  • Provenance Assured: All wines are maintained in climate-controlled conditions at our shop until the moment of dispatch.

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  • Corked wine? Full refund or exchange within 60 days
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Hours

Sunday - Thursday: 12 pm - 8 pm

Friday: 11am - 9pm

Saturday: 10am - 9pm

Email: help@flatiron-wines.com
Phone: (212) 477-1315

More about Diochon

Sometimes it’s impossible to tell why one wine blows up and another doesn’t.

Take Domaine Diochon’s Moulin-à-Vent. They farm their old vines (50-90 years) sustainably and make the wine in the traditional way, with whole clusters in concrete with only minute doses of sulfur. The wine is bottled unfined and unfiltered. It sounds like exactly the kind of wine that has become fashionable. And yet, while it’s a wine we’ve gladly drunk and sold, no muss no fuss, over the years, it’s never been a wine that people hunt down.

It doesn’t matter that it gets good press. The late, great Josh Raynolds raved about it vintage after vintage, and William Kelley has also given it excellent write-ups. It doesn’t even matter that Diochon is imported by none other than Kermit Lynch, the man who more than any other made top quality Beaujolais what it is today: a favorite of food- and wine-loving folk from one coast to the other.

Maybe it’s the terroir? Moulin-à-Vent is generally considered the most regal — the most serious — of the 10 Crus. It can be more tannic than most of the other Crus — even when it’s made in the traditional carbonic style. And Diochon is true to its manganese-rich, granite terroir: the wine is plenty elegant, but it does have the chew to stand up to a burger or even a steak. Or maybe it’s that the wine really starts to sing after a year or so in the bottle — and will easily age for up to 10 years.

Wine Details

  • Grape Variety

    Gamay

  • Vintage

    2024

  • Size

    750ml

  • Farming Practice

    Sustainable

  • Style

    Fruity

  • Sweetness

    Dry

  • Body

    Medium Bodied

Flatiron's Take

From the Importer

What Kermit Lynch Wine Merchant has to say about this wine:

Blend: Gamay

Appellation: Moulin-à-Vent

Country:France

Region: Beaujolais

Producer:Domaine Diochon

Winemaker:Thomas Patenôtre

Vineyard: 50 - 85 years, 5.05 ha

Soil: Pink granite, sandstone, with a manganese-rich subsoil

Farming: Lutte Raisonnée

Alcohol:13%

Tasting Notes & Food Pairings

Perfect Pairings

Roast chicken with thyme, coq au vin, steak frites, grilled duck breast, lentils with sausage, or a burger; also sturdy enough for braised short ribs and washed-rind cheeses like Reblochon.

Tasting Profile

Deeply colored and fuller-bodied than most Beaujolais, with cherry and darker berry fruit, a savory, earthy edge and notes of iron and smoke. The texture is silky, there's real tannin but it's well integrated, and acidity keeps it lively rather than heavy. Finishes dry and savory. Drinking well now with a little time open in the glass or a decant.

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