Domaine des Terres Dorées - Moulin-à-Vent 2017
This product is currently sold out.
When we first met Jean-Paul Brun two years ago, we tasted six wines that he had brought with him. Each one was wonderfully classic just like how we love our wines—fresh, pure and clean.
When he left, he passed us a few more wines to bring home to try, one of which was his Moulin-à-Vent 2017. Moulin-à-Vent has a special place in our hearts. It was one of first places we visited when our team first went to Beaujolais in 2008. It's a cru with a unique aura, a place where you know wonderful wines will be made.
We sold out of our first batch of Moulin-à-Vent 2017 last year pretty quickly, and this year for our current order we found out Jean-Paul still had some 2017s left. Having matured for an additional year, the wine is even better than it was last summer. It's bright and happy, with raspberries prominent on the nose. But the tense minerality and sheer accessibility of the wine is what captivates us. This is one of those wines from Brun which simply starts singing and then never stops.
Annual Production: N/A
Blend: 100% Gamay
Winemaking : Malolactic fermentation, lees stirred periodically, aged in steel and concrete tank until bottling in the spring
Drinking Window: 2018-2025
92+ Points The Wine Advocate, 2019-2030
The 2018 Moulin-à-Vent, which derives from the lieu-dit Tour de Bief, offers up a generous bouquet of raspberries, plums, candied peel and rose petals, followed by a medium to full-bodied, satiny and layered palate that's fleshy and inviting. This is a charming, pleasure-bent Moulin-à-Vent from Brun, though its underlying structure means that it will evolve gracefully for a decade or more.
- William Kelley
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.