Morgon Vieilles Vignes 2016
A Wine That
could represent Beaujolais in the Wine Olympics, should such a thing exist. From Guy's oldest vines, this fine wine represents everything that Gamay is capable of. At first it whispers to you of white pepper and blueberries, but make sure to give it some time - after a while it will pull you right into the glass, like the most powerful ocean current. It tells the tales of decades gone by, and provides more concentrated aromas of fruit, soil and flowers in one glass than most wines provide in a whole bottle.
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- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Guy Breton
Where and How?
From Guy's organic old Gamay vines in the 'Les Charmes' parcel of the Morgon Cru of Beaujolais, handed down to him through the family. Many growers consider vines to be above the age of 40, but these are between 80 and 100 years old! This means that the vines produce incredibly complex and powerful fruit, which resonates within the glass.
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.