92 points John Gilman, View From The Cellar
"The 2019 Beaujolais “l’Ancien” from Jean-Paul Brun is an excellent wine in the making, offering up a beautifully red fruity and transparent bouquet of cherries, cranberries, sweet stem tones, a superb base of soil, just a touch of thyme and a topnote of bonfire. On the palate the wine is bright, fullish and complex, with a lovely core of fruit, excellent mineral undertow, just a touch of backend tannin and a long, focused and complex finish. As is customary with top vintages of Monsieur Brun’s “l’Ancien”, the 2019 is eminently drinkable out of the blocks, but really built to age, and will be even better three to five years down the road. This is a superb vintage for this iconic bottling. 2021-2035+."
91 points Robert Parker's Wine Advocate
"The 2019 Beaujolais l’Ancien delivers notions of sweet berry and cherry fruit mingled with hints of licorice and spice. Medium-bodied, bright and charming, with powdery tannins and lively acids, it's classically proportioned and full of fruit."
91 points Vinous
"Vivid ruby-red. Vibrant red fruit scents are complemented by a building floral nuance and a hint of licorice. A spicy quality carries on to the palate, which offers juicy red currant, raspberry and bitter cherry flavors. Turns sweeter on a penetrating, gently tannic and persistent finish that echoes the red fruit and floral notes."
Vinous Reverie Notes
100% Gamay. L'Ancien comes from Jean Paul's oldest vines--hence the name of the wine--in his home village of Charnay in the southern Beaujolais. They range in age from 40 to 60 years old and are planted on slopes sporting the area's signature sandy clay-limestone soils, featuring the particular local "dorée" or "golden" limestone that is laden with iron. These older vines have always been farmed organically and harvested by hand and yield small, thick-skinned Gamay berries. As for all Terres Dorées reds, the vinification is traditional Burgundian. The grapes are rigorously sorted and destemmed, crushed and fermented with indigenous yeasts in concrete vats. The wine is aged in concrete until May-June after the vintage.