Authentic Artisan Wines
The vines for this red wine from Beaujolais (France) grow on blue granite terroir Mont Brouilly. The rock has remained in its purest form. Our vineyard hides in a south-southeast facing dell that is bathed in sunshine from rise to set. It is sheltered from the north wind by a little deciduous wood. A spring wells up mid-slope and trickles down to the valley bed. The grapes are picked at peak ripeness and vinified using the Burgundian method with manual punching down and wild yeasts. This wine boasts intense fruit with lovely concentration and gentle tannins. Available for deliveries within Metro Manila.
Grape Variety / Blend: gamay
Winery / Estate: Domaine des Terres Dorées
|FOOD PAIRING: RED MEATS:||Roasted|
|FOOD PAIRING: POULTRY / PORK / VEAL:||Pan seared|
|Price Point:||1,501 to 2,000|
|Style:||Juicy & Light|
|Estate:||Domaine des Terres Dorées|
|Appellation:||AOC Cotes de Brouilly|
|FOOD PAIRING: OTHER CUISINES OF THE WORLD:||Chinese|
Jean-Paul Brun started Terres Dorées in 1979 with a mere 4 hectares of vines in Charnay in the southern Beaujolais, an area which is slightly warmer and more limestone-driven versus the more renowned granite-rich cru villages in the northern Beaujolais. Today, the Charnay estate is around 30 acres, but with an additional 15 hectares farmed in the crus. The farming in Charnay is organic and includes working of the soils; the cru parcels are farmed sustainably and the soils are not worked. Harvest is by hand and of well-ripened but not over-ripened fruit, so alcohol levels are generally modest.
Annual Terres Dorées production is around 350,000 bottles, 85-90% of it from estate fruit with the rest of it sourced. From the beginning, Jean-Paul 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. He believes the 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 add sugar.
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