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JP Brun Bourgogne Pinot Noir

Fresh and energetic on the nose, displaying fresh raspberry and cherry flavors and a zesty mineral overtone. Light to medium bodied with savory notes and good acidity.

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  • FOOD PAIRING: POULTRY / PORK / VEAL
  • Type
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  • Style
  • Vintage
  • Country
  • Region
  • Estate
  • Appellation
  • Fermentation
  • Blend/Grape Variety
  • Volume
  • Alcohol
  • Wine-Making Process
  • FOOD PAIRING: PIZZA & PASTA

₱ 2,040.00 ₱ 2,040.00 2040.0 PHP

₱ 1,821.43

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₱ 2,040.00 ₱ 2,040.00 2040.0 PHP

₱ 1,821.43

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Product-Type: Wine
FOOD PAIRING: POULTRY / PORK / VEAL: Barbecued Grilled
Type: red
Price Point: 2,001 and above
Style: Juicy & Light
Vintage: 2019
Country: France
Region: Burgundy
Estate: Domaine des Terres Dorees
Appellation: Bourgogne Pinot Noir
Fermentation: Natural
Blend/Grape Variety: pinot noir
Volume: 750 ml
Alcohol: 12.00%
Wine-Making Process: Organic
FOOD PAIRING: PIZZA & PASTA: Tomato based

Winery

Burgundy, 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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