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 Classic Beaujolais Blanc from Domaine des Terres Dorées, vinified by Jean‑Paul Brun, offers a fresh, accessible, and aromatic Chardonnay in Beaujolais. Less opulent than a great white Burgundy, it emphasizes clarity, fruit purity, and pleasing minerality, winning hearts from its first years. It’s ideal for those seeking a bright, easy‑drinking white wine that’s refined enough to accompany a full meal.
Terroir
This Classic Blanc is made from Chardonnay vines of varied age — particularly parcels around 30‑35 years old in certain vintages — planted on soils mixing clay, limestone, and even sandy limestone zones, in the southern Beaujolais. These well‑drained soils promote slow ripening, allowing fruit to gain aromatic complexity while preserving freshness. Viticulture is careful: hand harvests, yield control, and rigorous grape selection all aim to preserve fruit purity.
In the vineyard
Throughout the growing season, the vineyard work involves soil tillage, canopy management, methods to respect natural balance, strict yield control, and manual harvesting. Each of these steps (soil work, cultural practices, yield limitation, hand harvest) is essential to building the Classic Blanc’s character of freshness and aromatic clarity.
Winemaking
The wine is fermented in stainless steel or neutral vessels, without use of new oak, to preserve the pure character of the Chardonnay and avoid dominant woody notes. Fermentation is done with natural or indigenous yeasts, at moderate temperatures, so as to retain primary aromas (pear, citrus, white flowers).
Ageing
Ageing is brief, typically on fine lees, to add texture and volume without weight. The lies contact helps round the wine but does not flatten its vibrancy or freshness.
Varietal
Chardonnay : 100%
Specifications
Serving
Serve it ideally at 10‑12 °C, slightly chilled to better reveal its citrus notes and fresh character.
Ageing potential
2 to 3 years
Tasting
Visually, this Beaujolais Blanc Classic shows a bright pale yellow color, sometimes with greenish reflections in youth. On the nose, it offers aromas of ripe pear, citrus (lemon, grapefruit), touches of William pear or white flowers; occasionally hints of honey or nut depending on vintage. On the palate, the attack is fresh, acidity lively but balanced, with a smooth roundness contributed by lees. The finish is clean, slightly saline or mineral, leaving a lasting impression of purity.
Food pairings
Thanks to its fresh fruit and aromatic purity, this Classic Beaujolais Blanc pairs wonderfully with light dishes: steamed or grilled fish, shellfish, salads, crustaceans, fine terrines, or soft cheeses like mild goat cheese. It also works beautifully as an aperitif or with light, subtly spiced Asian cuisine.