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JP Brun Brouilly

Aromas of ripe blackberry and bright fruits such as boysenberry and red currant. It is very floral with a nose of violets, citrus, and herbs. Ripe and balanced with sappy red and black fruit liqueur with mineral salts and citrusy acids that linger in the lush finish.

  • Product-Type
  • Vintage
  • Country
  • Region
  • Estate
  • Appellation
  • Type
  • Fermentation
  • Style
  • Blend/Grape Variety
  • Volume
  • Alcohol
  • Wine-Making Process
  • Price Point
  • FOOD PAIRING: RED MEATS
  • FOOD PAIRING: POULTRY / PORK / VEAL
  • FOOD PAIRING: OTHER CUISINES OF THE WORLD

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₱ 1,715.00 ₱ 1,715.00 1715.0 PHP

₱ 1,531.25

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Product-Type: Wine
Vintage: 2017 2018
Country: France
Region: Beaujolais
Estate: Domaine des Terres Dorees
Appellation: AOC Cotes de Brouilly
Type: red
Fermentation: Natural
Style: Juicy & Light
Blend/Grape Variety: gamay
Volume: 750 ml
Alcohol: 12.50%
Wine-Making Process: Organic
Price Point: 1,501 to 2,000
FOOD PAIRING: RED MEATS: Roasted
FOOD PAIRING: POULTRY / PORK / VEAL: Pan seared
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.