Champ de Cour is one of the 14 Moulin-à-Vent lieux-dits proposed to the INAO for elevation to premier cru status. It’s a 3.29ha site at 220m with an easterly exposure. Averaging 50 years old, the vines are on stony granitic ground at the foot of the rise where the windmill stands, and are therefore sheltered from the winds. 40% whole-bunch fruit is used, with the wine ageing for 12 months in barrels (25%) and stainless steel tanks (75%). Andy Howard MW: Deep, dark and concentrated, but this also has precision and lift. Lovely use of oak, subtle in the background, with a mineral edge. Melania Battiston: Dense red fruit character: ripe strawberries, crushed raspberries, pomegranate seeds; thyme and goji berries. A mineral spine with firm/green tannins and fine acidity. Victoria Daskal: Dried lavender, sweet cherries on the nose. Nice generous fruit, bright acidity and firm tannins. (Panel Taasting)