Presentation
Located in Charnay, at the heart of the golden-stone landscapes of southern Beaujolais, the Domaine des Terres Dorées was founded in 1979 by Jean-Paul Brun. Starting with only 4 hectares, it now spans nearly 60 hectares, planted mainly with Gamay for the reds and Chardonnay for the whites, complemented by small parcels of Pinot Noir and Roussanne. The estate produces a wide range of wines, from characterful Beaujolais to prestigious crus such as Fleurie, Morgon, Brouilly, Côte de Brouilly and Moulin-à-Vent. Visionary and uncompromising, Jean-Paul Brun has always sought to reveal the true identity of his terroir, favoring Burgundian-style vinifications with indigenous yeasts, environmentally respectful viticulture, and minimal intervention in the cellar. His wines, acclaimed for their freshness, pure fruit expression and ageing potential, embody a sincere and contemporary vision of Beaujolais.
Location
The Morgon Côte du Py ‑ Javernières from Domaine des Terres Dorées, directed by Jean‑Paul Brun, is a particularly intense cru expression with deep aromatic complexity. It stands out for its assertive structure and contemplative character, while still retaining the energy and vibrant freshness characteristic of great Morgon wines. This cuvée is made for those who appreciate wines with gravitas, capable of being savored young but with even greater rewards as it ages.
Terroir
Grapes for this wine come from the Javernières parcel, positioned at the foot of the famed Côte du Py hillside. The vineyard faces roughly east‑southeast and grows on soils of granite, schist, and clay, which are well‑drained. These conditions limit excessive vigor, favoring concentration of flavor. The vines are old—about 60 years in some cases—lending both richness and density of matter. Vineyard practices are meticulous: manual harvesting, strict yield control, careful soil care, and rigorous bunch selection to ensure the terroir’s potential is fully expressed.
In the vineyard
Throughout the growing season, attention is paid to vital vine hygiene: soil work that preserves minerality, canopy management for optimal sun exposure and air flow, limiting yields to promote concentration, and full manual harvesting. These vineyard practices ensure the grapes reach optimal maturity with both freshness and character.
Winemaking
The vinification is traditional in style. Grapes are fully destemmed, fermented using indigenous yeasts, and do not undergo carbonic maceration. Fermentation temperatures are moderated to protect delicate fruit and spice aromas. The wine aims for depth without harshness, allowing tannins to integrate naturally during fermentation.
Ageing
After fermentation, the wine is aged for several months, typically in neutral vessels such as concrete or older oak foudres. Use of new oak is minimal or absent to avoid overshadowing the fruit character. The ageing builds texture, allows tannins to soften, and preserves freshness and liveliness.
Varietal
Gamay : 100%
Serving
Serve Côte du Py ‑ Javernières at 14‑16 °C (57‑61 °F). For younger vintages especially, a brief decanting or aeration is beneficial to unlock its complexity.
Ageing potential
3 to 5 years
Tasting
Appearance: Deep ruby to purple hue, bright and visually dense.
Nose: Reveals black and dark red fruit (plums, blackberries), framed by sweet spices, licorice, with hints of earth or graphite. Some peppery or floral tones may appear depending on vintage.
Palate: Full‑bodied or medium‑to‑full, with fine and powdery tannins; vibrant acidity drives freshness. Deep fruit, complexity (licorice, spices), and a mineral undertone give a long, expressive finish.
Food pairings
This Morgon Côte du Py ‑ Javernières pairs superbly with bold, richly flavored cuisine. Think duck confit, roast leg of lamb, braised short ribs, or game in moderate sauce. Earthy dishes featuring mushrooms or root vegetables, as well as semi‑hard aged cheeses, will complement its depth and tannin structure. Carafe it ahead if young, to open up aromas.