Domaine des Terres Dorées - Beaujolais 'Le Ronsay' 2018

Organic

$165.00 

  • Domaine des Terres Dorées - Beaujolais 'Le Ronsay' 2018
  • Domaine des Terres Dorées - Beaujolais 'Le Ronsay' 2018
  • Domaine des Terres Dorées - Beaujolais 'Le Ronsay' 2018

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  • Notes
  • Info
  • Reviews
  • History
  • How can wine this good cost so little? That's the question we wanted to ask Jean-Paul Brun when we first met him, but perhaps it would have been insulting. He hasn't raised the prices of his wine since the early 2000's, and they represent some of the greatest values in the world of wine.

    This is Brun's entry-level cuvée, but it comes from a single vineyard in the southern Beaujolais. We've never heard of anyone making such a humbly priced single vineyard wine, but don't judge it on its price alone.

    It has a remarkable freshness and long finish, with aromas of wild strawberries, cherries, flowers, and minerals. 'Le Ronsay' has even been known to age pretty well if you wish to cellar it, but right now it has a boundless energy and vibrancy.

  • Annual Production: N/A
    Blend: 100% Gamay
    Terroir: Granite
    Winemaking : Malolactic fermentation, lees stirred periodically, aged in steel and concrete tank until bottling in the spring
    Certification: Organic
    Alcohol:  12.5%
    Drinking Window:  2018-2022

  • 91 Points, JamesSuckling.com

    "A very attractive, lighter Chardonnay with no perceptible oak and a lot of white tree-fruit on the nose. The palate is fairly sleek and very pristine with oyster-shell character that adds a lot of interest at the lively and elegant finish." - James Suckling

  • Jean-Paul Brun is a tall, imposing, yet whisper-quiet man who lives in a rural, cobblestone medieval village just Northwest of Lyon, within southern Burgundy. The village, Charnay, sits dead center in the so called “Terres Dorées,” an area named after the golden calcareous stones lining its rolling hillside vineyards.

    Brun has built a devoted and passionate following for his wines by sidestepping the Beaujolais trend of producing soft, carbonic-macerated, whole-berry “Beaujolais style” reds. Instead, he pursues a Burgundian approach by ruthlessly hand sorting and destemming all fruit at harvest. His wines are often aged (and sometimes fermented) in neutral Burgundian oak barrels.

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