Jean Paul Brun Beaujolais L’Ancien (750ml)
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Wine Type
Red Wine
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Size
750ml
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Country
France
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Region
Beaujolais
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Sub-Region
Cote de Brouilly
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Grape
Gamay
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Farming Method
OrganicAll of our products that are tagged with the term Organic are either organic certified or organic practicing. Learn More
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ABV
12.5%
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Food Pairing
HamquicheChicken
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Vegan Friendly
Yes
Domaine des Terres Dorées is the name of Jean-Paul Brun’s estate in the village of Charnay located within the Cote de Brouilly cru in southern Beaujolais. Jean-Paul established his estate in 1979. From the beginning, his goal has been to grow grapes and make wines that showcase terroir. Jean-Paul prefers to treat his Gamay like red Burgundy and opts for a more traditional approach to winemaking; that is he is not in favour of carbonic maceration as he feels it masks the terroir of Beaujolais. He sorts the fruit by hand, destems encourages long and slow ferments and uses only indigenous yeasts. Today he produces wines from a few of the Beaujolais crus.
Tasting Notes
High-toned aromas of red currant, raspberry and wild strawberry. Pleasing bright fruit and floral notes. The palate is full of sappy red fruit and citrusy acidity that carries onto a pleasing and refreshing finish. This is a crowd pleasing red that you’ll want to keep coming back to. Serve slightly chilled. Pairs well with a range of foods, from a simple picnic inspired meal or ham and cheese sandwich to a roast chicken dinner.
Method
Jean Paul Brun’s L’Ancien Beaujolais comes from his home village of Charnay in the southern Beaujolais cru of Cote de Brouilly. The vines range in age from 40 to 60 years old and are planted on slopes with the area’s signature sandy clay-limestone soils, featuring the particular local “dorée” (golden) iron rich limestone. These older vines are farmed organically, harvested by hand and yield small, thick-skinned Gamay berries.
Jean Paul Brun’s wine’s undergo natural wild yeast fermentation, he used minimal SO2 at bottling and you might note a slight livelyliness on the palate when you taste his wine’s as he choses to leave some CO2 (a natural bi-product of fermentation) in the wine at bottling as it naturally protects wines from oxidation and brings freshness.
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