Terres Dorees (Jean-Paul Brun), Beaujolais L'Ancien, 2024 SO0422_Reductions sweeter interpretations common in Alsace

sweeter interpretations common in Alsace across the border

A small-batch gin made just outside NYC with lots of rich

made to stand up to the rich local cuisine

complex red fruit with spice ready to drink now or age for years

and crafts wines that are more about energy and elegance than oak and extraction

Terres Dorees (Jean-Paul Brun), Beaujolais L'Ancien, 2024 SO0422_Reductions sweeter interpretations common in AlsaceJean Paul Brun has spent a career proving that Beaujolais doesn't need carbonic maceration to be great. L'Ancien ("the ancient") is his manifesto bottling: 50 to 80 year old Gamay from Terres Dorees in southern Beaujolais, destemmed, native fermented on the skins for four to six weeks in concrete or neutral wood, and raised the way you'd raise a young Burgundy. The result is a Beaujolais that reads more like village level Cote d'Or than the gulpable