Jean-Paul is a very traditional winemaker who makes food-friendly wines of serious note at Domaine Terres Dorees. There is great complexity and concentration, along with the juicy fruit associated with Beaujolais, in his wines. He achieves this with minimum intervention and steers clear of manipulating the wines via carbon maceration, thermo-vinification and yeast inoculation which have become the norm in Beaujolais. He also believes his wines taste better at lower alcohol levels so does not add extra sugar (chapitalise) to raise alcohol levels.