Known locally as ‘Jean-Paul’, M. Brun leads the way in breaking with tradition. He totally de-stems the grapes from his Crus before fermentation and vinification begins with a light cold soaking followed by maceration for 10-12 days. Elevage is partly in tank, partly in barrel, depending on the wine and the nature of each vintage. In other words, more Côte D’Or than traditional Beaujolais. The results are Beaujolais of unusual density but which are also beautifully poised, fresh and elegant and which reflect with great clarity the subtle soil differences and age of vines of each Cru. Parcel selection is key.
|Terres Dorées Beaujolais Blanc Classic||2014|
|Crémant de Bourgogne||
|Beaujolais Cuvée Premiere||2012|
|Moulin à Vent||2013|
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