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 Vinification Bourguignonne cuvée is a premium interpretation of Chardonnay in the Beaujolais Blanc category, crafted by Jean‑Paul Brun. This wine offers a richer and more noble style than simple white wines, marked by aromatic depth and a fuller texture, while retaining a balanced freshness. It is aimed at wine lovers looking for a luxurious Chardonnay experience, enhanced by oak aging.
Terroir
Grapes for this wine come from about 8 hectares of Chardonnay vines around Charnay‑en‑Beaujolais, in the southern Beaujolais area known as the "Terres Dorées." The soils are a mix of granite and clay‑limestone, situated at around 300 meters above sea level. These conditions provide warmth, drainage, and cooler nights, which help grapes ripen slowly and develop complexity while maintaining freshness.
In the vineyard
The estate practices sustainable viticulture with careful soil management and controlled yields. Harvesting is done entirely by hand to preserve grape integrity and allow for strict selection. The goal is to achieve precise ripeness — neither over- nor under-ripe — for a perfect balance of body, fruit, and acidity.
Winemaking
The vinification follows a "Burgundian" approach: direct pressing, fermentation with native yeasts, and aging in oak barrels (without dominant use of new oak). The wine is aged on fine lees, without excessive stirring, to bring volume and texture while preserving brightness and finesse. The goal is to allow the Chardonnay to express its true character without being overshadowed by oak.
Ageing
The wine is matured partly in older oak barrels (often previously used for several vintages) to avoid a strong wood influence. Aging typically lasts 6 to 8 months, sometimes longer depending on the vintage, and occurs partly on fine lees. This method refines the texture, stabilizes the wine naturally, and enhances aromatic complexity.
Varietal
Chardonnay : 100%
Serving
Serve chilled, between 8–10 °C (46–50 °F), to appreciate its subtle aromatic nuances. It can be enjoyed young for its bright fruit, or after 1–2 years when it develops more depth. Decanting may be beneficial in its early years.
Ageing potential
2 to 3 years
Tasting
Pale yellow in color with bright, green reflections. The nose opens with aromas of white fruits (pear, apple), soft citrus, floral touches, and — depending on the vintage — hints of honey or brioche. On the palate, it starts off fresh, with a rounded, smooth texture from the lees, and a well-integrated acidity that gives it length. The finish is saline and mineral, leaving a clear impression of purity and balance.
Food pairings
This Vinification Bourguignonne pairs wonderfully with refined yet not overly heavy dishes. It complements grilled fish, lobster or shellfish in light sauces, white poultry with creamy mushroom sauce, or a risotto with asparagus or forest mushrooms. It also works beautifully with veal blanquette or soft, mild cheeses (fresh goat cheese, Brillat-Savarin), and is a superb choice for an elegant aperitif with seafood platters.