A Wine That
shows the serious side of Beaujolais. Guy's wines have incredible ageing potential - trust us, we tried one of his wines from 1989 - and this is just starting to show its grown up side. Raspberries and black cherries are joined by earthy, pine tree and mossy aromas. Subtle and nuanced, you'll keep coming back to the glass to discover new scents you hadn't found before. It's a wine that's just starting to evolve - a wine that tells you that Beaujolais is capable of greatness.
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- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Guy Breton
Where and How?
From gravelly silex soils, this fruit comes from Guy's organic Régnié parcel, which was handed down to him through the family. Some of the vines are 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.