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2009 Terres Dorees Moulin A VentGamay from France

$20.98

List Price: $26.99

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"Elderberry, blueberry, and marrow rich beef stock dominate Brun's 2009 Moulin-a-Vent (from two parcels, one toward Chenas, and one toward Fleurie), which I caught up with in J...

  • 92 David Schildknecht - Robert Parker's Wine Advocate
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About

Rating:

92

"Elderberry, blueberry, and marrow rich beef stock dominate Brun's 2009 Moulin-a-Vent (from two parcels, one toward Chenas, and one toward Fleurie), which I caught up with in June soon after its bottling. Brown spice, fruit seeds, rose hip, and chalky, somehow ore-like, stony impingements make for a vivid sort of complexity, informing a finish of vibrant, interactive intensity. Noticeable dissolved CO2 - while it needs to (and almost certainly will) settle down a bit - also adds to the tactile intensity and sense of vivacity exhibited here, a legacy Brun considers conducive to longevity and important due to his low dosage of sulfur. This dynamic, palate staining cru offers exceptional value and the promise of at least 6-8 years of fascinating evolution." -92 - David Schildknecht - Wine Advocate

ESTATE:
"The Domaine des Terres Dorées is located in Charnay, a village in the Southern Beaujolais just north of Lyons, in a beautiful area known as the “Region of Golden Stones.” Jean-Paul Brun is the owner and winemaker at this 40-acre family estate and has attracted the attention of the French and American press for the wonderfully fruity and delicate wines he produces."

"Brun wants to make “old-style” Beaujolais and his vinification differs from the prevailing practices in the region. He believes that the charm of Gamay’s fruit is best expressed by the grapes’ indigenous yeasts, rather than by adding industrial yeast. Virtually all Beaujolais is now made by adding a particular yeast during fermentation."

"Brun’s view is that Beaujolais drinks best at a lower degree of alcohol and that there is no need to systematically add sugar to the must (chaptalize) to reach alcohol levels of 12 to 13 degrees. So he chaptalizes minimally or not at all — depending on the vintage and the cuvée. His Beaujolais is made to be pleasurable — light, fruity and delicious — not an artificially inflated wine that shines at tasting competitions."

"Only a minimal amount of S02 is used at bottling to keep the wine fresh and “headache-free”. Fermentation naturally produces a lot of CO2, which acts as protection against oxidation during aging; leaving some in the wine at bottling time also helps to keep it fresh. Filtration is also minimal so that the wine keeps its original fruit and aromas. Brun’s wines are not ‘blockbusters’ in the sense of ‘big.’ The emphasis is not on weight, but on fruit: Beaujolais as it once was and as it should be."

"Brun’s Nouveaus were rated as the top Nouveau of the vintage by France’s Gault Millau magazine several years in a row. Robert Parker has rated Brun as a four-star producer (the only other Beaujolais producers with four stars are in the Crus) and has written about his wines:
“Proprietor Brun is a believer in using only the vineyard’s wild yeast, rather than the synthetic yeasts used by most other producers. His beautiful wines are favorites among purists.” -Importer

Product Description:

"Elderberry, blueberry, and marrow rich beef stock dominate Brun's 2009 Moulin-a-Vent (from two parcels, one toward Chenas, and one toward Fleurie), which I caught up with in June soon after its bottling. Brown spice, fruit seeds, rose hip, and chalky, somehow ore-like, stony impingements make for a vivid sort of complexity, informing a finish of vibrant, interactive intensity. Noticeable dissolved CO2 - while it needs to (and almost certainly will) settle down a bit - also adds to the tactile intensity and sense of vivacity exhibited here, a legacy Brun considers conducive to longevity and important due to his low dosage of sulfur. This dynamic, palate staining cru offers exceptional value and the promise of at least 6-8 years of fascinating evolution." -92 - David Schildknecht - Wine Advocate

ESTATE:
"The Domaine des Terres Dorées is located in Charnay, a village in the Southern Beaujolais just north of Lyons, in a beautiful area known as the “Region of Golden Stones.” Jean-Paul Brun is the owner and winemaker at this 40-acre family estate and has attracted the attention of the French and American press for the wonderfully fruity and delicate wines he produces."

"Brun wants to make “old-style” Beaujolais and his vinification differs from the prevailing practices in the region. He believes that the charm of Gamay’s fruit is best expressed by the grapes’ indigenous yeasts, rather than by adding industrial yeast. Virtually all Beaujolais is now made by adding a particular yeast during fermentation."

"Brun’s view is that Beaujolais drinks best at a lower degree of alcohol and that there is no need to systematically add sugar to the must (chaptalize) to reach alcohol levels of 12 to 13 degrees. So he chaptalizes minimally or not at all — depending on the vintage and the cuvée. His Beaujolais is made to be pleasurable — light, fruity and delicious — not an artificially inflated wine that shines at tasting competitions."

"Only a minimal amount of S02 is used at bottling to keep the wine fresh and “headache-free”. Fermentation naturally produces a lot of CO2, which acts as protection against oxidation during aging; leaving some in the wine at bottling time also helps to keep it fresh. Filtration is also minimal so that the wine keeps its original fruit and aromas. Brun’s wines are not ‘blockbusters’ in the sense of ‘big.’ The emphasis is not on weight, but on fruit: Beaujolais as it once was and as it should be."

"Brun’s Nouveaus were rated as the top Nouveau of the vintage by France’s Gault Millau magazine several years in a row. Robert Parker has rated Brun as a four-star producer (the only other Beaujolais producers with four stars are in the Crus) and has written about his wines:
“Proprietor Brun is a believer in using only the vineyard’s wild yeast, rather than the synthetic yeasts used by most other producers. His beautiful wines are favorites among purists.” -Importer

Product Detail

Item # 55775
Country France
Region Beaujolais
Sub-Region Beaujolais Cru
Ratings

92 - David Schildknecht - Robert Parker's Wine Advocate

Vintage 2009
Color Red
ABV 12.0%
Varietal(s) Gamay
Size 750mL
Closure Cork
Features
Taste cherry, strawberry and raspberry
Nose violet, rose petal, oak, smoke and mushroom