Gamay with grandeur.
Jean Paul Brun doesn’t believe in making your typical banana, bubble gum pop Bojo. His expressions of Gamay are fermented with wild yeast, and are all about complexity. Organically-farmed Gamay, without any Carbonic Maceration, yielding a bottle of elegant, red berry goodness!
- Jean Paul Brun is located in Charnay, a village in Southern Beaujolais, just north of Lyon.
- Jean Paul’s philosophy for crafting terroir-driven Bojo involves creating low alcohol wines without any chaptalization and minimal sulfur.
- A lot of conventional Bojos use a type of yeast from Holland called 71B, which is made from a tomato base and imparts candied aromas to the wine - Jean Paul ain’t having none of that nonsense.
- These vines are from the Le Ronsay Vineyard, a property planted with 20 year old vines.
- Keepin’ it real.
- Outdoor yoga class.
- This recipe for Brazilian cheese bread - pão de queijo.