Pinot Noir de Bourgogne
Three well-sited little plots that face the setting sun are behind this red wine from Burgundy (France). The vines, that are on average twenty-five years old, are pruned using the short, cordon method that makes them produce small berries. This Burgundian variety has been growing in Beaujolais since the beginning of the 20th century. Vines planted in the golden limestone terroir of the Pierres Dorées area, produces grapes that express the finesse of this noble variety. The nose is full of creamy and fruit notes. Refined and delicate, the palate is a rich mix of floral and spicy flavors. A perfect match for charcuterie, red and white meats such as poultry and game, mushroom dishes and a variety of cheeses.
Grape Variety / Blend: pinot noir
Winery / Estate: Domaine des Terres Dorées
Three well-sited little plots that face the setting sun are behind this red wine from Burgundy (France). The vines are pruned using the short, cordon method that gives little berries. This Burgundian variety was already to be found in our region at the beginning of the 20th century. Vines planted in the golden limestone terroir of the Pierres Dorées area, give grapes that are the expression this variety’s finesse. Refined and delicate, it goes very well with feathered game.
| Product-Type: | Wine |
| Type: | red |
| Price Point: | 2,001 and above |
| Style: | Juicy & Light |
| Vintage: | 2019 2020 2021 2022 |
| Blend/Grape Variety: | pinot noir |
| Volume: | 750 ml |
| Alcohol: | 12.00% |
| Country: | France |
| Region: | Burgundy |
| Estate: | Domaine des Terres Dorées |
| Appellation: | Bourgogne Pinot Noir |
| Fermentation: | Natural |
| Wine-Making Process: | Organic |
| FOOD PAIRING: POULTRY / PORK / VEAL: | Barbecued Grilled |
| FOOD PAIRING: PIZZA & PASTA: | Tomato based |
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.