Estates / Domaine des Terres Dorees

Domaine des Terres Dorees


Jean-Paul Brun

REGION: Beaujolais
APPELLATION: AOC Beaujolais Blanc

Jean-Paul Brun's Domaine des Terres Dorées is a family-run business in the Charnay-en-Beaujolais region. In 1979, his father left a cooperative to create his vineyards, which were originally four hectares in total. Today, the entire vineyard is fifty-four hectares, of which forty hectares are in the Terres Dorées region where the Gamay, Chardonnay, Pinot Noir, and Roussanne varieties are grown. The remaining fourteen hectares are allocated to growing the finest Beaujolais crus. In particular, five hectares in Fleurie, four hectares in Moulin-à-Vent, four hectares in Brouilly, and one hectare in Morgon. Jean-Paul Brun's approach underscores a deep commitment to environmental stewardship, emphasizing organic techniques. 

This is evident in practices that are used such as plowing the soil and favoring the use of copper and sulfur over chemical pesticides for vine protection. Grapes are meticulously hand-harvested at optimal ripeness, while in the cellar, fermentation occurs naturally with yeasts indigenous to the vineyard's unique terroir. Through unwavering dedication and the meticulous application of superior farming techniques aimed at elevating the terroir, Jean-Paul Brun has crafted exceptionally approachable wines from the Beaujolais region. These wines are distinguished by their inherent purity, gentle texture on the palate, and remarkable ability to mature gracefully over time.

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Beaujolais is a known for its thin skin, low-tannin Gamay grape, which is used for making light- to medium-bodied red wines with high acidity and versatile food pairing. This grape accounts for nearly 98% of the region’s plantings, and most of the remainder is Chardonnay.

The region is administratively considered part of Burgundy, but its wine character is sufficiently distinct. The climate of Beaujolais is semi-continental and slightly temperate. The Mediterranean Sea influences its climate, and is generally warmer than Burgundy. Beaujolais is large wine-producing region—in fact, larger than any single district of Burgundy. Most of the wines are produced using carbonic maceration, in which whole grapes are fermented in a carbon dioxide rich environment before crushing. This technique allows most of the juice to ferment while it is still inside the grape.

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