2018 Domaine des Terres Dorées (Jean-Paul Brun) Côte de Brouilly

Community Tasting Notes (7) Avg Score: 90 points

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  10/28/2023 - jlm wrote:

  Drinking nicely, expressive and balanced, similar to my note from April. Not on the downslope, but little upside for further cellar time.

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  8/10/2023 - jlm wrote:

  Opened two bottles of this after the first one seemed off: it was pungent on the nose and thin and acidic on the palate. The second bottle was immediately better, with earth, graphite, and plum on the nose, and a rounder fleshier mouthfeel. Interestingly, the second bottle ultimately came around after it had some air. I think this wine is at peak and should probably be drunk up sooner rather than later.

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  2/5/2023 - Big Juicy Red Likes this wine:

  My second of two bottles, and this one is radically different. The wine opens quickly, with primarily vegetable aromas (green bell pepper, iceberg wedge). They’re also evident in the taste, along with dry dark earth and some blue & black fruit notes. It sounds weird on paper, but I really enjoyed it. There’s good tension, and enough complexity and length to carry it off. It’s in a really good place right now, and at around $24 it’s a great deal. I’m going to see if I can find a few more.

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  3/20/2022 - Big Juicy Red Likes this wine:

  At first a moderate (-) intensity nose of violet. Taste is a little thin and disjointed. Needs 2+ hours before it starts to show. Then big floral notes with some tart cherry and seemingly high acid / alcohol (I was surprised it's only 13%). Moderate complexity, moderate plus finish. Needs lots of air or more time in bottle.
  
  From Louisdressner.com:
  
  "100% Gamay. Côte de Brouilly was Jean-Paul's first cru bottling. He farms vines ranging from 40 to 55 years old, facing east and midway up a steep slope (up to a 45-degree grade), on poor soils of hard granite and iron; he does not work these soils as he does the ones down in Charnay. The vinification is traditional Burgundian. The grapes are rigorously sorted and destemmed, crushed and fermented with indigenous yeasts and no sulfur. Maceration lasts 3-4 weeks (Côte de Brouilly and Fleurie are the shortest) in concrete vats; aging is in concrete for 6-8 months before bottling with gentle filtration and a small amount of sulfur."

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  3/6/2021 - ohne_musik wrote: 90 Points

  No detailed notes, but this showed the ripe, concentrated 2018 signature for Beaujolais, but with plenty of acid and minerals providing good tension. Solid effort.

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