March 2016 Wine Club Imported Wine: 2013 Domaine des Terres Dorees L’Ancien Beaujolais Villes Vignes
Imported Wine: 2013 Domaine des Terres Dorees L’Ancien Beaujolais Vielles Vignes
Domaine de Terres Dorees: Jean-Paul Brun makes his home in Charnay, a village in the Southern Beaujolais just north of Lyons, in a beautiful area known as the “Region of the Golden Stones.” He is the owner and winemaker at this 40-acre family estate and has attracted the attention of French and American press for the fruity and delicate wines he produces. Jean-Paul made his first wines in 1977 and produces almost 400,000 bottles annually with over 50% sold to importers. His view is that Beaujolais drinks best at lower alcohol levels and makes his “old-style” with indigenous yeast and minimal sugars added. Brun is also one of the few producers in the region to plant Pinot Noir back in 1989 and releases wines under the Bourgogne Appellation; since, Beaujolais is legally within Burgundy. Robert Parker has rated Brun a 4-Star producer, with the only other Beaujolais producer’s obtaining that rating being in the Crus.
About: At a time when carbonic maceration was becoming popular in Beaujolais, Jean-Paul Brun preferred to adopt the techniques of his Northern Burgundian neighbors and de-stem his grapes. The grapes were hand-harvested late (producing a higher natural sugar level), placed in small crates, and then de-stemmed before maceration on skins for a short time. Fermentation is done using only indigenous yeast and minimal, if any, chaptalization (adding sugars). Only a small amount of CO2 is used at bottling to keep the wine fresh and “headache-free” and filtration is also minimal so the wine keeps its original fruit and aroma. The emphasis is not on weight, but on fruit; Beaujolais as it once was and as it should be.
Varietal: 100% Gamay from 40-50 year-old vines
Tasting Notes: A crisp blueberry and dark cherry bouquet with just a hint of fresh fig. Supple on the entry, it displays great acidity and body.
Food Pairings: Perfect pairing with French Charcuterie, Pates, Brie, Camembert, and with Roast Chicken, Turkey, or Duck. Vegetarian dishes of Butternut Squash, Sweet Potato, or Chinese also.
Jim Lutfy’s Thoughts: Burgundian in style with flavors of dried cherries and blueberries. Best with fish or chicken and other white meats…Cheers!