Beaujolais Villages 'Marylou' — Gamay 2020
A Wine That
is so delightful that you'd quite like to drink it every day for the rest of your life... and if this wine was a piece of clothing, you'd want to wear it for the rest of your life, too. Bright cherries, white blossom and lilac petals float right out of the glass. So silky and soft on the tongue, it feels like an advert for organic cotton. It's light as a feather and ever so easy to drink, and in a sense, it's energising - it makes you want to get up and dance. Be warned: you might need a second bottle.
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- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Guy Breton
Where and How?
Some of the fruit for this cuvée comes from Guy's own parcels that sit near his Morgon vines, on sand and schist, and some comes from an organic grower friend of his, from granite soils.
As this is a Beaujolais-Villages, it has a slightly shorter period of maceration and ageing to create a juicier, fresher style. Carbonic maceration takes place in concrete for around fifteen days. Guy learnt how to vinify using carbonic maceration from the master himself: Jules Chauvet, a revolutionary biochemist and wine merchant. This special technique is one that elevates the fruity and floral characteristics of Gamay and provides a very delicate tannin structure. Ageing takes place in old wooden barrels, bottled in spring/summer. A miniscule amount of sulphur is added before bottling, and never any sulphur during vinification.
Thank you to Aaron Ayscough for this beautiful photograph.
The Winemaker: Guy Breton
Guy Breton is a revolutionary winemaker and farmer. Having grown up in Beaujolais, Guy himself admits he didn't even really like wine that much until he met the great late Jules Chauvet and fellow winemaker Marcel Lapierre in the early 80s. From spending time with them and tasting their wines, young Guy developed an obsession for Gamay. Together with a group of other winemaker friends, they made and farmed wine without chemicals, promoting natural farming methods, using natural yeasts only, and vinifying without sulphur. It is no exaggeration to say that from this group grew an entire movement - a movement that is today often dubbed "the natural wine movement," or in French, vin natur.
Today, the ever-humble Guy continues to farm and work in Villié-Morgon. Indeed, he might not even realise quite how famous he is in the wine world. His wines are listed in fine dining restaurants and trendy wine bars all around the world, and they continue to inspire wine drinkers and winemakers globally.