So vibrant, fragrant, so beguiling, and so utterly yummy, best served just chilled. Redcurrants, tiny strawberries, raspberry coulis, with soft spice and the most glorious perfume. A fruit bomb without being sweet or sickly, and with pitch perfect acidity, lots of marshmallow and soft leather notes. If we could start every day with a small glass of lightly chilled Marylou, we think the world would be a much happier place.
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.