2010 Jean-Paul Brun Domaine des Terres Dorees Fleurie Beaujolais

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2010 Jean-Paul Brun Domaine des Terres Dorees Fleurie Beaujolais

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Brun wants to make "old-style" Beaujolais and his vinification differs from the prevailing practices in the region. He believes that the charm of Gamay's fruit is best expressed by the grapes' indigenous yeasts, rather than by adding industrial yeast.

Brun's view is that Beaujolais drinks best at a lower degree of alcohol and that there is no need to systematically add sugar to the must (chaptalize) to reach alcohol levels of 12 to 13 degrees. His Beaujolais is made to be pleasurable - light, fruity and delicious - not an artificially inflated wine that shines at tasting competitions.

Only a minimal amount of S02 is used at bottling to keep the wine fresh and "headache-free". Brun's wines are not 'blockbusters' in the sense of 'big.' The emphasis is not on weight, but on fruit: Beaujolais as it once was and as it should be.

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