A DIFFERENT KIND OF BEAUJOLAIS
Jean-Paul Brun’s Beaujolais wines are different – very different.
These are not the whole cluster carbonic-maceration wines you are used to. Jean-Paul prefers his wines to be more transparent – and so he makes his wines Burgundian style. He farms organically, hand sorts, de-stems, and then ferments with natural yeasts on the skins for 4-6 weeks in concrete or neutral wood (depending on the appellation or vintage). No commercial yeast here and no banana flavours. These are serious wines with structure.
Jean-Paul’s estate – Terres Dorees – is located in the Southern part of Beaujolais in an area referred to as the region of ‘Golden Stones’. The region is great for Gamay because of its limestone soils and Jean-Paul leverages them in his special Old Vines Gamay L’Ancien and his Beaujolais Blanc which is a Burgundian style Chardonnay. He also has vineyards in many of the Grand Cru Beaujolais villages including Moulin-a-Vent, Morgon, Fleurie, and others.