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Le Ronsay

This Beujolais from Jean Paul Brun is made from grapes from young vines. Aromas of raspberries, pepper and fresh herbs dominate. On the palate, it is fresh and easy to enjoy with a spicy fish. Good also with light chicken dishes, cheeses and charcuterie.

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

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₱ 1,175.00 ₱ 1,175.00 1175.0 PHP

₱ 1,049.11

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Product-Type: Wine
Vintage: 2018 2019
Country: France
Region: Beaujolais
Estate: Domaine des Terres Dorees
Appellation: AOC Beaujolais
Type: red
Fermentation: Natural
Style: Juicy & Light
Blend/Grape Variety: gamay
Volume: 750 ml
Alcohol: 12.00%
Wine-Making Process: Sustainable
Price Point: 1,001 to 1,250
FOOD PAIRING: POULTRY / PORK / VEAL: Roasted
FOOD PAIRING: OTHER CUISINES OF THE WORLD: Chinese 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.