Structure

Bodymedium
Tanninmedium
Acidityhigh
Sweetnessdry
Finishmedium
Oaklarge or old casks

Drinking window

Best 2 to 8 years from vintage.
vintage2 yrs8 yrs10 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Medium-bodiedMedium tanninHigh acidityDryMedium finish

What it pairs with

  • Lapin sauté aux olives
    Medium-weight, textured Gamay matches olive-braised rabbit's savoury depth.
  • Terrine de foie gras
    Surprisingly rich Beaujolais AOC holds up to a simple foie gras terrine.
  • Mimolette vieille
    Aged Mimolette's caramel-butter notes echo the wine's old-vine richness.

How to serve Beaujolais L'Ancien

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
  4. Pair with. Lapin sauté aux olives, Terrine de foie gras, Mimolette vieille. Match the wine's structure to the dish's fat and salt.

History

L'Ancien ('the old one') was Jean-Paul Brun's statement about what Beaujolais AOC could be: old-vine, whole-cluster, no chaptalisation, no sulphur at harvest, fermented cool. The name references both the old vines and the old ways of making Beaujolais.

  1. 1991: L'Ancien first released by Jean-Paul Brun as a demonstration of Beaujolais AOC potential
  2. 2000: L'Ancien gains international critical attention for its old-vine complexity

Facts

Producer
Domaine Terres Dorées (Jean-Paul Brun) · visiting guide
Grapes
Gamay
Classification
Beaujolais AOC
Oak
Old foudres 6 months; whole-cluster, no chaptalisation
ABV
12.5%
Price
€14-20 at retail
Drinking window
2-8 from vintage
First vintage
1991
Organic
ORGANIC CERTIFIED
Vegan
Yes (no animal-derived fining)

Frequently asked about Beaujolais L'Ancien

What does Beaujolais L'Ancien taste like?

Structurally medium-bodied, medium tannins, high acidity with a medium finish. Jean-Paul Brun's signature Beaujolais AOC uses old-vine, whole-cluster Gamay from the golden limestone soils of Pierres Dorées for a richer, more textured and age-worthy expression than typical Beaujolais.

When should I drink Beaujolais L'Ancien?

Drink 2-8 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Beaujolais L'Ancien?

Lapin sauté aux olives is the canonical pairing. Other strong matches include Terrine de foie gras and Mimolette vieille. Medium-weight, textured Gamay matches olive-braised rabbit's savoury depth.

Is Beaujolais L'Ancien vegan?

Yes: the producer documents no animal-derived fining agents in production, so the wine is suitable for vegan and vegetarian drinkers.

What grapes are in Beaujolais L'Ancien?

The blend is Gamay. The wine is classified as Beaujolais AOC.

Tags

dry gamay high acid medium body medium tannin medium term mood elegant mood rustic occasion dinner party occasion weeknight old vines old world organic pairs with charcuterie pairs with game pairs with poultry price everyday still red value pick vegan

Taste it where it is made: tours and tastings in Beaujolais

See all 61 bookable experiences in Beaujolais

← Back to wines in Beaujolais