Producer: Jean-Paul Brun
Light Body, Cheerful
Green apple, poached pear, citrus zest
Brun's Beujolais Blanc was the first wine he ever made. It is 100% Chardonnay from 80 year old vines grown in clay and limestone soils. The wine is fermented and aged in stainless-steel, horizontal tanks rather than vertical tanks which allows for more contact with the lees, creating that subtle, creamy mouthfeel. Today, eight hectares are dedicated to it. He believes that the fruit best shines through when the grape's indigenous yeasts are used, rather than by adding industrial yeast. Only a minimal amount of S02 is used at bottling to keep the wine fresh. 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. This wine boasts a palate full of pear, apple and bright lemon flavors with a terrific mineral finish.