Guy Breton, perhaps one of the lesser known of Kermit Lynch’s so-called “Gang of Four” trailblazing Beaujolais producers (Marcel Lapierre, Jean Foillard, and Jean-Paul Thévenet are the others), is making some lovely, minimal intervention wines using indigenous yeast and very low amounts of sulfur (if any), without fining or filtering. I think he (in?)famously said he dislikes tannins so his wines are typically the lightest (in color and tannin extraction), lowest alcohol, and easiest to drink of the four producers (and probably of many producers in Beaujolais).
The Cuvée Marylou is named for his eldest daughter, and uses organically farmed fruit from the Grand Cras and Saint Joseph lieu dit in Morgon, both on rocky, granitic soils. It’s 100% whole cluster.
Bright, beautiful red strawberry and raspberry fruit, a wet stone minerality, and at times, I picked up a floral character as well. Lovely acidity that is well-balanced with the fruit, very little tannins (as you’d expect) and incredible length. Such a great value wine at ~$70 for a 1.5L and 750s around $32. Overall, a fun, easy-drinking wine that is exceptionally well made!
by wayne530
2 Comments
Nice, Drank the ’22 recently, and my notes were very similar. I love Breton. His style is very distinct and consistent.
Cool wine, love me some cru Beaujolais. Always wondered why Yvon Metras isn’t considered on the same level tho