Domaine Terres Dorees - Jean-Paul Brun
Virtually all Beaujolais producers add sugar to fermenting must in order to raise alcohol levels, but Jean-Paul believes this process does not make a true Beaujolais wine. He also uses minimum quantities of sulphites. The results are red wines of real personality in his range of whites and reds, which are quite unlike any other Beaujolais you will taste. These are more serious and fresh, with an abundance of fruit. eRobertParker.com gave the 'great value' Beaujolais blanc from 2008 91 points.
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