Authentic Artisan Wines
The grapes for this red wine from Beaujolais (France) only come from old vines. These give fewer grapes that are smaller and spaced further apart on the bunches. They can wait to be picked, really ripe. The winemaker takes particular care of this Burgundian method cuvée. The resulting wine is superb, in a crimson ruby robe, with really ripe small red fruit soft tannins and sleek structure. A harmonious wine that is light in alcohol, a Gamay of yesteryear. Available for deliveries within Metro Manila.
Grape Variety / Blend: gamay
Winery / Estate: Domaine des Terres Dorées
|FOOD PAIRING: RED MEATS:||Barbecued|
|FOOD PAIRING: POULTRY / PORK / VEAL:||Barbecued|
|Price Point:||1,501 to 2,000|
|Style:||Juicy & Light|
|Estate:||Domaine des Terres Dorées|
|FOOD PAIRING: OTHER CUISINES OF THE WORLD:||Indian|
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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