Côte de Brouilly 2018 — Gamay
A Wine That
epitomises the meaning of "crunch" in wine descriptions. It tastes and feels like biting into a fresh raspberry - seeds, juice and all. So textured and mineral, we really do think this tastes like putting a piece of diorite rock in your mouth. At the same time, it is so fine and elegant, with such lift, that it almost feels as if you're drinking fresh air. A wine for clarity, this will take you straight to the hillsides of the Côte-de-Brouilly.
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- Winemaker: Guy Breton
Where and How?
From the characteristic blue rocky diorite soils of the Côte-de-Brouilly Cru, Guy purchases the organic fruit for this cuvée from a friend.
Fermentation is always the same for all of Guy's Beaujolais Cru wines, to let the terroir speak, not the winemaking. Carbonic maceration takes place in concrete for between fifteen days and three weeks. He 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 the next summer. A miniscule amount of sulphur is added before bottling, and never any sulphur during vinification.
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.