You won’t find many rosés made like this, in the Beaujolais or anywhere else: fermented with ambient yeasts, malolactic complete, bottled only when the wine is ready. In other words, it is produced like a serious wine of any color, allowed to run its natural course rather than being manipulated to designer specs and rushed into bottle. The result is a sleek, suave rosé that expresses the nuances of its terroir—granite soils outside the cru of Brouilly—with succulent flesh and a mouthwatering finish punctuated by a pleasant salinity.
Guy BretonFrance | Beaujolais | Beaujolais-Villages
I don’t like tannins. I never imagined I would hear a winemaker utter such words, much less one who produces only red wine. But Guy Breton is not shy about his preferences, and he crafts wines aiming to please himself—and possibly some buddies with whom to share a couple bottles and a plate of charcuterie. Marylou, named for his eldest daughter, epitomizes his taste for lithe, perfumed reds with low alcohol that can be glugged down effortlessly. Juicy, fruit-driven, and full of joyous energy, it has little tannin to speak of—nothing to grab hold of your palate as it passes over, making it all too easy for it to slide right down the hatch.
The third and latest addition to Jean Foillard’s stellar lineup of Morgons comes from the Charmes lieu-dit, one of the highest parcels in the appellation. In contrast to the grandiose, deeply structured Côte du Py and silky-smooth Corcelette, this cuvée features a bit more crunch with lots of bright acidity and a leaner, more mineral profile. It nonetheless shares the satin texture of all Foillard Morgons, and should age similarly well for those willing and able to wait.