Le Brun Servenay

Domaine des Terres Dorées (Jean-Paul Brun)

Terres Dorees Beaujolais Gamay 2017

Haven’t tasted in a while, have always been biased towards these crunchy, layered & elegant cru Beaujolais. ‘17 Brouilly version is nice & taut, that snappy freshness on entry. Black cherries & wild raspberries. With air really deepens & finds another level, much broader & long finish, strong mid palate, & solidly medium weight. Love it or leave it. Louis Dressner importer. Oh, and for about 20$. — 7 days ago

P, Amr and 5 others liked this

Domaine des Terres Dorées (Jean-Paul Brun)

Terres Dorees L'Ancien Beaujolais Gamay 2018

Jon brought this one home from Pleasure is All Wine. Really enjoyed this one! — a month ago

Domaine des Terres Dorées (Jean-Paul Brun)

Cuvée l'Ancien Vieilles Vignes Beaujolais Gamay 2017

Great chilled. Very easy drinking, fruit forward and flavorful. Not TOO dry. — 6 days ago

Jean-Paul Brun

Cote du Py - Javernieres Morgon Gamay 2016


Boysenberry bomb w cherry finish. Could age a wee bit more. — 2 months ago

Domaine des Terres Dorées (Jean-Paul Brun)

Fleurie Gamay 2015

Hello reds. Bring on the pork tender and potatoes and Brussels sprouts. Gamay and me, we are tight. — 2 months ago

Mark FreundMatt J
with Mark and Matt
Ryan liked this

Cave de Roquebrun

Sir de Roc Brun Saint-Chinian Red Rhone Blend 2013

second wine from the same winery in st chinian which is a part of Languedoc-Roussillon wine region.
the first one was newer (2016) and felt too oaky.

60% mourvedre
20% grenache
20% syrah

14% ABV

dense brownish red 👀

wet soil, leather, tobbaco, oak related spices and hinted blackberies. and some 🍄👃

medium plus body.
high acidity.

tart attack first.
then a chewy spicy candy with hints of fruit👄

long 🎯 with the dirt taste lingering and then switched by firm but light tannins drying things up in a pleasent way.

excelent vfm (75 nis but in france)

had it for three days.

first day it shined with heavily umamied vegan 'bolognese' and pasta (based on mushroom variety and black lentils).

second day it got fruitier with not 100% traditionly made arancini.

third day had it on it's own.

it stayed the same wine throughout those days.
was always better when poured with an aerator pourer.

I'm wondering if it was a better wine than the other newer wine, or if it is time that balanced it.

the conclusion is clear:
i need to visit my friend in 🇫🇷 and drink some more.
— a month ago

Neil and Shawn liked this