So vibrant and fragrant and best served just chilled. So light on its feet. Redcurrants, tiny strawberries, crunchy pomegranate seeds with raspberry coulis, married together with a soft spice. Cleansing, vibrant acidity makes this feel fresh on the palate. If we could start every day with a small nip of lightly chilled Marylou, we think the world would be a much happier place.

#Tasting#

One of the famed ‘Gang of Four’ (Breton, Jean Foillard, Jean-Paul Thevenet and Marcel Lapierre) credited with starting the natural wine movement around the village of Villié-Morgon in the 1980s, Guy Breton is rightly considered one of the most important
Beaujolais producers in recent history. Sure, natural wine has become trendy McTrendy, but we prefer to concentrate on the intrinsic quality of the wines.

From just over 3ha of old vines around the crus of Morgon, Chiroubles, Regnié and Cote de Brouilly, Breton’s Beaujolais are possessed of a fruity vibrancy, ethereality and minerality which makes the mind boggle, showing what can be done when low-intervention, low- or no-sulphur winemaking is allied to obsessively careful vineyard management and a deep understanding of Jules Chauvet's methods for working with gamay. In Beaujolais terms, Breton remains a bona fide don.

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