Fleurie Grille Midi
We only use the “Grille Midi” name for this very old vine red wine from Beaujolais (France). Records show that the vineyard was planted from 1947 t o 1955. The rootstock is the very hardy “vialla”, that is perfectly adapted to these very poor soils. Yields are very low, rarely going above 30 hl/ha. This Burgundian vinified wine carries with it the minerality, density, purity and elegance that are so specific to this famous terroir. Available for deliveries within Metro Manila.
Grape Variety / Blend: Gamay
Winery / Estate: Domaine des Terres Dorées
We only use the “Grille Midi” name for this very old vine red wine from Beaujolais (France). Records show that the vineyard was planted from 1947 t o 1955. The rootstock is the very hardy “vialla”, that is perfectly adapted to these very poor soils. Yields are very low, rarely going above 30 hl/ha. This Burgundian vinified wine carries with it the minerality, density, purity and elegance that are so specific to this famous terroir.
| Product-Type: | Wine |
| Type: | red |
| Price Point: | 2,001 and above |
| Style: | Light |
| Vintage: | 2018 2021 |
| Blend/Grape Variety: | gamay |
| Volume: | 750 ml |
| Alcohol: | 12.50% |
| Country: | France |
| Region: | Beaujolais |
| Estate: | Domaine des Terres Dorées |
| Appellation: | AOC Beaujolais |
| Fermentation: | Natural |
| Wine-Making Process: | Sustainable |
Winery
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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