L’Ancien
The grapes for this red wine from Beaujolais (France) is made solely from old vines which have an average age of 40-60 years of age and produce fewer grapes with a rich concentration which are picked when they have achieved perfect ripeness. The wine is then carefully made using the traditional Burgundian winemaking method to create this exceptional cuvée. The nose is rich with aromas of cherries, red fruit compote, and ripe plums. On the palate, this medium-bodied wine is sleek with succulent acidity and a long full finish. With its crimson red robe, light in alcohol, this harmonious wine is a Gamay that represents old wine traditions of yesteryear. It drinks well on its own as an aperitif, or with charcuterie, fish, poultry dishes, or barbequed meats.
Grape Variety / Blend: gamay
Winery / Estate: Domaine des Terres Dorées
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.
| Product-Type: | Wine |
| Type: | red |
| Price Point: | 1,501 to 2,000 |
| Style: | Juicy & Light |
| Vintage: | 2018 2019 2020 2021 2022 |
| 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: | Organic |
| FOOD PAIRING: RED MEATS: | Barbecued |
| FOOD PAIRING: POULTRY / PORK / VEAL: | Barbecued |
| FOOD PAIRING: OTHER CUISINES OF THE WORLD: | Indian |
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.