Tasting Notes
Fine-boned and very pure fruited, with redcurrant jelly, raspberry leaf and fresh cherries, with some exotic spice and pepper too. So lifted and pure - with fantastic length and finish.
More Info
One of the famed ‘Gang of Four’ along with 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 and ecologically responsible farming. His winemaking method never differs for his cru wines, carbonic fermentation in tank for 2-4 weeks, pressing when there is just a nib of tannin, and long ageing sue lie in old barrels, as for him, this simple and consistent process ensures the best expression of each village's unique terroir.