Moulin a Vent Les Thorin

This is the finest climat or named area in the Moulin à Vent appellation area. It is south facing on a gentle slope, with top soil depth at 20 to 30 cm over lovely granite, giving perfect drainage, just above the windmill that gives its name to the Cru. Partially matured in oak tuns and partially in concrete vats. This wine is quick to show its noble nature. Its bouquet asks nothing more than to give its all after long cellaring. This wine would make a perfect partner to a good veal chop or poultry.

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₱ 3,155.57 ₱ 3,155.57 3155.57 PHP

₱ 2,817.47

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₱ 3,155.57 ₱ 3,155.57 3155.57 PHP

₱ 2,817.47

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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

Winery

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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