Fleurie Les garant

“Les Garants” is a fully south-facing terroir facing the village of Fleurie. This red wine from Beaujolais (France) is very warm, light and sandy terroir set on a gentle even slope. It needs harvesting as soon as the grapes are ripe as they ‘go over’ really quickly and you end up with nothing. Vinification challenging too, a few pumpings over and very few punchings down. This wine requires gentle handling. When picked at the right time, the framework is airy and the tannins are gentle and mellow. This is a wine to enjoy with good poultry, mature Cantal cheese. It is also great on its own, with a few celebration hors d’œuvres. Available for deliveries within Metro Manila.

Grape Variety / Blend: Gamay
Winery / Estate: Domaine des Terres Dorées

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₱ 3,022.22 ₱ 3,022.22 3022.2200000000003 PHP

₱ 2,698.41

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₱ 3,022.22 ₱ 3,022.22 3022.2200000000003 PHP

₱ 2,698.41

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Free Delivery in Metro Manila for orders above Php 3,000!
Next Day Delivery, except Sundays. Order Cut Off: 4PM.

Product-Type: Wine
Type: red
Price Point: 2,001 and above
Style: Light
Vintage: 2018
Country: France
Region: Beaujolais
Estate: Domaine des Terres Dorées
Appellation: AOC Beaujolais
Fermentation: Natural
Blend/Grape Variety: gamay
Volume: 750 ml
Alcohol: 12.50%
Wine-Making Process: Sustainable


Beaujolais, France: Domaine des Terres Dorees

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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