Domaine-de-Terres-Dorees-Jean-Paul-Brun-Morgon-2016

Domaine de Terres Dorees (Jean-Paul Brun), Morgon, 2017

From the beginning, Jean-Paul Brun carved a different path for himself in Beaujolais. Not only does he not chaptalize (common practice here), he has also always eschewed the relatively modern technique of carbonic maceration, in favor of traditional Burgundian vinification. His feeling was and remains that the character of Gamay and its varied terroirs is obscured by whole-cluster fermentation, as well as by the use of commercial yeasts and copious sulfur. He has never strayed from that philosophy, continuing to carefully sort and destem his grapes; add no yeast; add no sulfur (until a touch at bottling); allow for several weeks’ maceration; do regular pigeage or punchdowns; and age in a combination of concrete and old oak, varying with vintage and wine.

Jean-Paul is not an adherent or advocate of “natural wine” per se, yet is among the most natural of Beaujolais vignerons, uninterested in trend or fashion but deeply committed to purity of expression of fruit and site. This 2017 Morgon reflects perfectly the philosophy and skills of this artisinal producer. It would be a difficult task to find a more honest or satisfying bottle of cru Beaujolais!

Size: F - 750 ml
Bin: D2952
Varietal: Gamay
Type: Red
Country: France
Region: Beaujolais
Winery: Domaine de Terres Dorees (Jean-Paul Brun)
Item(s) Bottle
$22.95
Quantity
Case
$275.40
Quantity

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Size: F - 750 ml
Bin: D2952
Varietal: Gamay
Type: Red
Country: France
Region: Beaujolais
Winery: Domaine de Terres Dorees (Jean-Paul Brun)

Description

From the beginning, Jean-Paul Brun carved a different path for himself in Beaujolais. Not only does he not chaptalize (common practice here), he has also always eschewed the relatively modern technique of carbonic maceration, in favor of traditional Burgundian vinification. His feeling was and remains that the character of Gamay and its varied terroirs is obscured by whole-cluster fermentation, as well as by the use of commercial yeasts and copious sulfur. He has never strayed from that philosophy, continuing to carefully sort and destem his grapes; add no yeast; add no sulfur (until a touch at bottling); allow for several weeks’ maceration; do regular pigeage or punchdowns; and age in a combination of concrete and old oak, varying with vintage and wine.

Jean-Paul is not an adherent or advocate of “natural wine” per se, yet is among the most natural of Beaujolais vignerons, uninterested in trend or fashion but deeply committed to purity of expression of fruit and site. This 2017 Morgon reflects perfectly the philosophy and skills of this artisinal producer. It would be a difficult task to find a more honest or satisfying bottle of cru Beaujolais!