Fresh raspberries just picked from the cane, popping them straight into your mouth rather than the container you're supposed to be picking into! A little tartness, cranberry fruit, and so lithe and elegant. Very true to its origins of the Cote de Brouilly, you can almost taste the rocky blue diorite soils that the Cru is known for.
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. Breton’s Beaujolais are possessed of a fruity vibrancy, ethereality and tension that are a marvel to behold, and show what can be done when natural winemaking is allied to obsessively careful vineyard management and a deep understanding of the entire winemaking process. It’s the combination of old vines, rigorous sorting of the grapes, low (or no) sulphur additions and a refusal to chaptalise or filter which gives these wines their arresting character. In Beaujolais terms, Breton remains a bona fide don.