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
La Rochelle is a cuvée from the Moulin-à-Vent appellation, crafted by Domaine des Terres Dorées and winemaker Jean‑Paul Brun. It stands out as an elegant and ambitious expression of Gamay from this prestigious cru. Aimed at wine lovers who appreciate both freshness and fruit, along with the structure needed for cellaring, this wine reflects the style of the appellation where aromatic finesse meets harmonious power.
Terroir
The La Rochelle vineyard is located on a slope at the heart of the La Rochelle lieu-dit, a high-elevation site within Moulin‑à‑Vent. The soils are predominantly granite-based, and the vineyard benefits from cooler air circulation and slope exposure, which promotes slow and balanced grape ripening. The grapes used are Gamay Noir à Jus Blanc, from vines aged around 30 to 45 years, depending on the plot. Vineyard practices are meticulous: manual harvesting, careful yield management, and natural soil work, all aiming to preserve the purity of fruit and expressiveness of the site.
In the vineyard
The vines are cultivated using sustainable practices: manual soil work, natural weed control, canopy management, and limited yields to ensure fruit concentration. Harvesting is done by hand, allowing only perfectly ripened bunches into the cellar.
Harvest
The grapes are hand-harvested, sorted, and handled with care to maintain their freshness and integrity. This attention to detail from vine to vat ensures high-quality raw material for a wine built to age.
Winemaking
Vinification follows the traditional methods of the estate. Fermentation is done with indigenous yeasts, and destemming is adapted depending on the vintage. La Rochelle typically undergoes longer maceration than the domaine's simpler fruit-forward cuvées, allowing it to develop greater depth, texture, and aging structure, while retaining freshness.
Ageing
The wine is aged for up to 10 months, partially in old oak barrels or large foudres, and partly in neutral tanks. This aging approach ensures the Gamay character is preserved, with no overpowering oak influence, and allows the wine to express both minerality and aromatic complexity.
Varietal
Gamay : 100%
Serving
Serve La Rochelle at a temperature between 14 and 16 °C (57–61 °F). A light decant or some aeration is beneficial in its youth, helping to unlock its full aromatic range and texture.
Ageing potential
5 to 10 years
Tasting
Visually, La Rochelle displays a deep ruby robe, bright and clear, indicating maturity without heaviness. The nose opens with red and black berry notes—raspberry, black cherry, plum—alongside subtle touches of licorice, spice, and fresh earth, depending on the vintage. Floral hints and a slight mineral edge from the granite soils add complexity. The palate is juicy and well-balanced, with polished tannins, a supple mouthfeel, and fresh acidity. The finish is long and persistent, with layers of fruit, spice, and stony tension.
Visual appearance
Deep ruby, bright and limpid
At nose
Ripe red and black fruits, licorice, spice, floral tones, fresh earth
On the palate
Juicy, structured, smooth tannins, mineral and persistent finish
Food pairings
The La Rochelle cuvée, with its elegant structure and aromatic depth, pairs beautifully with refined, flavorful cuisine. It’s an ideal match for a herb-crusted slow-cooked lamb shoulder, where the wine’s richness echoes the dish’s savory notes. It also shines alongside roast pigeon with wild mushrooms, or sautéed sweetbreads in a reduced jus. For a high-impact vegetarian option, consider pairing it with butternut squash and porcini gratin, or a caramelized onion tart with aged tomme cheese.