Domaine des Terres Dorées - Moulin-à-Vent 'Les Thorins' 2018
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It's hard to pick favourites amongst Jean-Paul's wines but at least as wine merchants we can offer a subjective suggestion of what we like of his 2018s.
To put it out there, for drinking right now, we like this the most of his upper-tier single vineyard wines. Les Thorins represents one of the best vineyards in Beaujolais, and the terroir is prestigious. It's certainly going to age and mature into one of the best wines from 2018 in Beaujolais, but even right now we find immense pleasure from it.
To put it simply, if you are impatient and want something one tier up from his already marvelous Moulin, get a few of these. One to drink now, and the others to enjoy over the next decade.
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: 2019-2029
93 Points The Wine Advocate, 2019-2029
The 2018 Moulin-à-Vent Les Thorins is especially charming this year, bursting with scents of raspberries, plums, mulberries and spices. On the palate, it's medium to full-bodied, velvety and enveloping with a fleshy, open-knit and charming profile. If anything, it's more precocious than Brun's regular Moulin-a-Vent cuvee, though that might just be because it's structure is concealed behind an even greater abundance of youthful fruit.
- 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.