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Issu d'un terroir remarquable, il se laissera apprivoiser après dix ans de garde, déployant alors une large palette aromatique, avec une amplitude fascinante. Ce vin de gastronomie mérite une cuisine raffinée, une belle volaille crémée par exemple. More info
La Rochelle in Moulin-à-Vent gives this appellation a fantastic name due to a south facing terroir and magnesium rich soil. It produces particulalrly powerful and concentrated Beaujolais that flourish in the cellar. In about 10 years time this wine will reach optimum drinking age and will develop an astounding and complex palate.
Moulin à Vent La Rochelle Terres dorées - J-P. Brun (Domaine des) serve at a temperature of 16°C. It will pair perfectly with the following dishes: Carré de porc et petits légumes, Rouelle de veau, Poularde à la crème.
La Rochelle in Moulin-à-Vent gives this appellation a fantastic name due to a south facing terroir and magnesium rich soil. It produces particulalrly powerful and concentrated Beaujolais that flourish in the cellar. In about 10 years time this wine will reach optimum drinking age and will develop an astounding and complex palate.
Domaine Terres Dorées is spread out over 44 hectacres with vines in many different Beaujolais appellations. Originally just four hectacres, this is a project that Jean-Paul Brun has slowly expanded since he took over the reins in 1979. Based in Charnay-en Beaujolais, a village close to Villié-Morgon, the domain cultivates a few different grape varieties: there are 19 hectacres of Gamay, eight of Chardonnay, two of Pinot Meunier and a hectacre of Roussanne. The domain is located within some of the most beautiful appellations of Beaujolais : five hectacres in Fleurie, four in Moulin-à-Vent, four in Brouilly and finally a hectacre in Morgon. Jean-Paul Brun is a follower of the natural method that is garnering a big following in Beaujolais due to how well it lends itself to the Gamay grape. His method of vinification, however, is more Burgundian in style as he completely destems the grapes before pressing them and vinifying them with long macerations and many punch downs (the traditional Beaujolais method calls for the wines to be vinifed in bunches and semi-carbonic maceration). The result are wines that have a ‘Pinot Noir'-like quaility about them and can be enjoyed young but also have a great ageing potential. Brun's methods aim to respect both the environment as well as what ends up in the glass. He ploughs his soil, and copper and sulfur replace crop protection products. Natural yeasts are used to ferment the wine. This domain produces many different and elegant wines, each one expressing its individual terroir. It is a domain that is acquiring an excellent reputation and is an important exporter to Europe, North America and Asia.
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