Another excellent 2018 bojo from JP Brun

WINE TALK
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There’s been a lot of scorn heaped on 2018 Beaujolais… but not without justification. I’ve had a number of disappointments from producers that usually hit the mark, including Chermette, Coudert, and Lapierre.

But there’s also been a couple producers that have nailed it - and JP Brun is one of them. I’ve had 4 different wines; all very good to excellent, and most of them at 12.5% alcohol. Just goes to show that good wine can still be made in hot years. The Morgon I had last night was :fire::fire::fire:. I’m guessing it would have been even better on night 2, but the whole bottle went down way too fast.

  • 2018 Domaine des Terres Dorées (Jean-Paul Brun) Morgon - France, Burgundy, Beaujolais, Morgon (2/22/2022)
    Another success for JP Brun in 2018, a vintage that has shown a number of flabby, blowsy wines from otherwise excellent producers. This Morgon is ripe with succulent strawberry and crancherry fruit, but in no way over the top - plenty of cut from fine chalky minerals, razor sharp acidity just short of eye watering, and a delicate medium-light body with fairly serious and must-y tannins (as in, tasting like grape must) that suggest it will age effortlessly for a decade, maybe more. 12.5% alc, no evidence of heat. At $20, this is excellent value and wish I had bought more - 91++ (91 pts.)

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I too liked Brun’s 2018 Ancien bottling last spring

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Brun regularly appears to achieve lower alcohol levels than many other producers in warm vintages. I know he uses the “Burgundian” method, rather than whole cluster/carbonic. Is there something about that technique that results in lower abvs? Or is it totally unrelated?

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I seem to remember hearing on a Bedrock podcast that open top fermentation can result in as much as a half of a percent of abv evaporating away. Still, that’s not enough to account for the difference between 12.5% and the 14%+ bruisers.