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Beaujolais Blanc Classic Terres Dorees 2023

Beaujolais Blanc Classic, Terres Dorées, J-P Brun 2023

0 Reviews

With a lovely creamy texture and a roundness of ripe stone fruit on the palate, this white displays the hallmark minerality of its limestone-rich soils. Delicate hints of white flowers add to its great purity. Though white Beaujolais, made from chardonnay, has long existed, it has rarely ventured beyond the region. Jean-Paul Brun, a leading advocate for it, crafts this exceptional wine from the southern end of the region, where limestone soils lend it remarkable finesse and character.

£14.95 Bottle

£179.40 Case of 12

In Stock

Code: BJ10481

Wine characteristics

White Wine
2 - Dry
Chardonnay
75cl
Now to 2027
13% Alcohol
no oak influence
Cork, plastic
600 g (Empty bottle weight)

Vegetarian
Vegan

Jean-Paul Brun

Jean-Paul Brun is undoubtedly the best-known producer in the south of Beaujolais. This is the so-called Pays des Pierres Dorées, named after the golden coloured limestone, much quarried for building material. Jean-Paul is based in Charnay, a village just north of Lyon.

Viticulture is important here although it shares the hillsides with other forms of agriculture. Most of the wines are simple and sold as Beaujolais Nouveau, but Jean-Paul is the exception, and aims for a more complex, food-friendly style.

He started in 1977 with just four hectares, and now has 30, as well as 15 hectares of vineyard plots on the granite soils of some of the Beaujolais crus – Fleurie, Moulin à Vent, Morgon and Côte de Brouilly. The vineyard is in the process of conversion to biodynamic viticulture.

Particular specialities include his chardonnay, which accounts for eight hectares of his vines, as well as L’Ancien, a gamay made from old vines.

Jean Paul’s winemaking is much more Burgundian and traditional than most of his neighbours, with wines fermenting in vats before ageing in cement or oak. He believes in minimal intervention, and chooses not to add industrial yeasts, which are often responsible for the ‘bubblegum’ style of some generic Beaujolais. Nor does he practise chaptalisation (adding sugar to the must to increase alcohol), which explains why alcohol levels are lower.