Information
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Refined, concentrated & powerful |
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Even more beautiful after several years of bottle aging |
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Wonderful with refined meat or poultry dishes |
Description
Purist Jean-Paul Brun makes his Beaujolais with a traditional fermentation as in Burgundy. He is averse to the 'macération carbonique' method, popular in Beaujolais, which, according to him, produces wines with great uniformity, with scents of pear drop and banana. He has an important point, because characteristics of the different vineyards are almost completely dominated by this.
That is not an option for the quality elite in this beautiful region. Like here in the Morgon Côte du Py, considered one of the most beautiful terroirs in Beaujolais. Jean-Paul's Javernières vineyard, with soils including schist and granite, provides a fantastic expression of this high-altitude cru area.
Brun's classic and almost minimalist method, with spontaneous fermentation and very limited use of sulphite just before bottling, respects the origin and typicity of the harvest year. Here he makes a beautiful, concentrated wine with finesse and freshness, which can mature well but can also be drunk young.
