Jean Paul Brun is located in Charnay, a village in the Southern Beaujolais just north of Lyon, in a beautiful area known as the "Terres Dorées" or Region of Golden Stones. Brun is the owner and winemaker at this 60+ hectare family estate with a desire to create "old-style" Beaujolais. His vinification differs from the prevailing practices in the region, believing that the charm of Gamay's fruit is best expressed by the grapes' indigenous yeasts, rather than by adding industrial yeast.

Brun's view is that Beaujolais drinks best at a lower degree of alcohol and that there is no need to systematically add sugar to the must to increase alcohol levels. His Beaujolais is made to be pleasurable - light, fruity and delicious. Only a minimal amount of S02 is used at bottling to keep the wine fresh and "headache-free". Filtration is also minimal so that the wine keeps its original fruit and aromas. The emphasis is not on weight, but on fruit: Beaujolais as it once was and as it should be.

Starting with just four hectares of vines, Jean-Paul has truly created a self-made empire. After progressively expanding around his native Charnay in the southern Beaujolais, he began experimenting with a Cerdon-like sparkling wine called "FRV100" and a Crémant de Bourgogne, then planted some Pinot Noir and Roussanne on his clay and limestone soils and eventually started bottling those as well. All told, he now produces well over 20 different wines from over 60 hectares of vines and shows no sign of slowing down.