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Un superbe beaujolais blanc, très expressif et puissant, légèrement beurré, ample et onctueux. Parfait pour accompagner des poissons de rivière ou des fromages. More info
Le Chardonnay Classic comes from vines aged over 30 years. The grapes are are vinified in stainless steel and cement vats at a low temperature and are lees stirred before being matured in stainless steel vats. This is an expressive and lively wine. On the nose it is very open with aromas of fruit (apple, pear, lemon). On the palate it is elegant and fresh with saline and mineral notes. This wine is perfect as an aperitif or with fresh water fish or poultry.
Beaujolais Chardonnay Classic Terres dorées - J-P. Brun (Domaine des) serve at a temperature of 12°C. It will pair perfectly with the following dishes: Terrine aux deux saumons, Anguille en matelote, Pigeon aux petits pois.
Le Chardonnay Classic comes from vines aged over 30 years. The grapes are are vinified in stainless steel and cement vats at a low temperature and are lees stirred before being matured in stainless steel vats. This is an expressive and lively wine. On the nose it is very open with aromas of fruit (apple, pear, lemon). On the palate it is elegant and fresh with saline and mineral notes. This wine is perfect as an aperitif or with fresh water fish or poultry.
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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