A Canadian Connection
Our long-standing relationship with the Mouliniers has always been one of immense pleasure. They have been incredibly generous in sharing their know-how and their deep understanding of the land, the vines and the winemaking process. Their love of fine wine and food is the center of their conversations and their life. In drinking their wine, I believe that you can feel confident that the wine's producer is passionate about what he puts in the bottle to enhance the life and enjoyment of his devoted followers.
Located in Pierrerue, just outside the town of St. Chinian, the Moulinier family started making their own wines in 1994 after they decided to remove their wines from the co-op and began to produce on their own. Guy, the patriarch of the family, initiated operations and today it is run predominantly by his son Stephane.
The Estate has 22 hectares of vines altogether on three different terroirs – gres, or sandstone, from the primary area (they have actually found dinosaur eggs on their property), another block of schist and a third of limestone and clay.
The Mouliner wines also have an interesting Canadian connection. Doug Schick, a Vancouverite, played rugby for UBC back in the late ’60s before departing to play professionally in Wales where he played for 3 years. Surviving on beer, chicken and fries, his circle of friends was predominantly French rugby players who convinced Doug he should try to play professionally in France. Although there was no concern for his survival, they couldn’t understand how he had missed out on the pleasures of fine food and wine and set out to educate him on what he was missing.
Shortly thereafter, Doug began playing professional rugby in Narbonne and immersed himself in his new culinary pleasures. While working on the beach in the summer of 1975, he met his future wife Marie, who had brought her niece down to play on the beach. Marie’s family happened to own vineyards for a long time in the Languedoc region and Doug asked his new brother-in-law to keep an eye out for a property he might be able to buy one day. Years and years passed until finally, Doug received a call from his brother-in-law that a 5 ½ hectare vineyard of special interest was set to come onto the market. It would be difficult to purchase since all of the good properties were being picked up by existing vineyard owners. The only solution, as Doug saw it, was to offer 25% above the asking price to which he was successful. After the purchase of the Syrah, Grenache and Viognier property, Doug started to reflect on what he knew about growing grapes and making wine, which mostly amounted to zero. So with the help of friends, he sought out whom he believed to be the best man to in the Languedoc to help him.
Doug was told Guy Moulinier was that man and the most devoted in the region to making high-quality Syrah wines similar to those of Côte Rôtie and Châteauneuf de Pape. However, when Guy was approached he initially said “no” but after seeing the vineyards he was so impressed that they came to an agreement to grow grapes and make wines together.
Today Doug and Marie’s wines are blended in with the Moulinier wines. I had the great pleasure of enjoying visits with Doug and Marie at their home in St. Chinian and together we spent lovely afternoons with Stephane and Aurora Moulinier drinking through their lineup of wines and sitting down to delightful lunches.
During our last visit to the Languedoc in 2019, Stephane's wife, Aurora, insisted on picking us up from the train station. Mark, Rajnee and I crammed into a tiny French car with all our luggage–it was a sight to see! They made sure we were very at home and welcomed during our stay even giving us the Domaine Mouliner delivery van as our mode of transportation during our stay. For a rugby player and farmer, Stephane has an incredibly contagious giggle of a laugh that you can’t help but join in when you hear it.
Domaine Moulinier Viognier 2018
100% Viognier $32.99 per bottle
West of Béziers in the heart of Southern France, Domaine Moulinier is a charming estate nestled in the hills outside the village of Saint-Chinian.
NOSE
Banana cream pie, apricot, fresh daisy, baking spice and roasted hazelnut.
TASTE
White peach, citrus and pear. Uplifting acidity with lovely scale and length.
PAIRING
Grilled halibut with apricot salsa, rosemary chicken.