- Organic
Terres Dorées - `L`Ancien` Beaujolais AOC France
Terres Dorées - `L`Ancien` Beaujolais AOC France
SKU 11238
59 in stock
Jean-Paul Brun is the natural wine pioneer of Beaujolais — farming organically since the 1980s, long before it was fashionable, and producing Gamay wines of purity, honesty, and genuine character. L'Ancien ('the old-fashioned') is his Beaujolais Villages cuvée: made from old Gamay vines using traditional whole-bunch fermentation with no added yeasts, sulphur, or chaptalization.
Bright ruby with a nose of fresh cherry, raspberry, violet, and a subtle earthy note. On the palate it is light-to-medium bodied, juicy, and wonderfully vibrant — served slightly cool it is one of the most refreshing and joyful reds in existence. Brilliant with charcuterie, grilled chicken, light pork dishes, or just a summer afternoon in good company.
Scoring 91 points from Wine Advocate for the 2020 vintage, from a producer awarded 4 stars by Robert Parker — the highest-rated Beaujolais domaine outside the named Crus.
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Details
| Winemaker | Jean-Paul Brun |
|---|---|
| Country of Origin | France |
| Grapes | |
| Region | Beaujolais |
| Vintage | 2024 |
| ABV | 12.5% |
| Style | Red Wine |
| Food Pairings |
Characteristics
Click & Collect Locations
- ✅ Athlone Store
- ✅ Mullingar HQ
Jean-Paul Brun
Jean-Paul practices organic winemaking and has no time for winemakers who jump on “cool” bandwagons without actually putting the work in on the vineyard. To him there are two types of wine; industrial and artisanal. Artisanal wines are those “where you can taste and feel the vigneron’s sensibilities.” He gets particularly annoyed by those who claim to be natural winemakers or sulphur free but that in reality end up using chemicals when they realise their wine is not good to begin with. He feels this discredits the natural winemaking movement. For him, natural winemaking is about being an honest winemaker. His reason for working like this? “I work this way because of a personal choice, out of respect to the planet and the people that drink our wines. The quality in my grapes was already there but now we work in a way that respects nature and we know it’s important for the future so it just feels like the right thing to do.”
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