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Guy Breton Beaujolais Villages Marylou

$36.00

Out of stock

Vintage: 2019
Region: Beaujolais, France
Viticulture: Biodynamic and Organic
Grape varieties: 100% Gamay

Guy Breton Beaujolais Villages Marylou epitomizes the taste for lithe, perfumed reds with low alcohol that can be glugged down effortlessly.

Song: Marylou by Gene Clark

Additional information

Out of stock

Save 10% when you buy six or more bottles (mix and match) 

ABOUT THE PRODUCER

About Guy Breton Beaujolais Villages Marylou

Guy Breton Beaujolais Villages Marylou is named for his daughter. The Gamay in this Beaujolais Villages is sourced from 45-year-old vines in Saint Joseph and surrounding subzones laden with granite and rocky soils. This results in a wine that is filled with juicy red fruits, notes of violet, and profound minerality. Enjoy chilled!

About Guy Breton

Guy Breton is known by his friends as P’tit Max—though he is anything but petit, by the way. He took over the family domaine from his grandfather in 1986. Until that point, the family was selling their fruit to the large cooperative wineries which dominated the region and were gravitating towards a uniform style. The rise of imported yeast cultures to impart flavor and aroma, the use of high-tech carbonic maceration, and the widespread commercialization of Beaujolais Nouveau debased the region’s reputation, and Beaujolais came to be seen as one-dimensional, lacking any expression of the native terroir.

Following the example of traditionalist Jules Chauvet, Guy, and three other local vignerons, Marcel Lapierre, Jean-Paul Thévenet, and Jean Foillard, soon hoisted the flag of this back-to-nature movement. Kermit dubbed this clan the Gang of Four, and the name has stuck ever since. The Gang called for a return to the old practices of viticulture and vinification: starting with old vines, never using synthetic herbicides or pesticides, harvesting late, rigorously sorting to remove all but the healthiest grapes, adding minimal doses of sulfur dioxide or none at all, and refusing both chaptalization and filtration. The end result allows Morgon to express itself naturally, without make-up or plastic surgery: rustic, spicy, loaded with schist minerals and at the same time, refreshing and deep-down delicious.