Initiates to the pleasure of fine white Beaujolais are likely few and far between. Not much gets made and, in consequence, Beaujolais Blancs fly well below the radar. Leave it to Jean-Paul Brun to put one squarely on the map. Sourced from limestone-rich soils, Brun’s Blanc boasts a palate full of pear, apple and lemon flavors with subtle hints of spring flowers. No butter or toast in this unoaked Chardonnay: it is all about freshness and discretion.
Brun's wines are a favorite among purists.  100% Chardonnay. On his home estate in Charnay in southern Beaujolais, Brun planted Chardonnay in 1983 on the sandy, limestone-rich clay soils. The vines are organically farmed and the fruit harvested by hand. The grapes are destemmed, crushed and fermented with natural yeasts in vat. The wine goes through malolactic fermentation, its lees stirred periodically, and is aged in steel and concrete tank until bottling in the spring after the vintage; a minimal amount of sulfur is applied at the end of ML and at bottling.