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2016 Beaujolais-Villages “Marylou”

Guy Breton

2016 Beaujolais-Villages “Marylou” Guy Breton - Kermit Lynch Wine Merchant

Guy “Max” Breton strives to make the kind of wines he likes to drink. His proclivity is for highly aromatic reds low in alcohol that are bottled unfiltered, with minimal sulfur. His high-altitude granitic parcels above Morgon are perfectly suited to achieve this style. Max prefers to enjoy his wines in copious quantity, in good company, and slightly chilled. We suggest you do the same—responsibly, of course.

Anthony Lynch

$24.00
Vintage: 2016
Bottle Size: 750mL
Blend: Gamay
Appellation: Beaujolais-Villages
Country: France
Region: Beaujolais
Producer: Guy Breton
Winemaker: Guy Breton
Vineyard: 45 years, 0.5 acres
Soil: Granite, Rocks
Aging: Wines are aged on fine lees in Burgundian barrels
Farming: Organic (practicing)
Alcohol: 12%

More from this Producer or Region

About Beaujolais

After years of the region’s reputation being co-opted by mass-produced Beaujolais Nouveau and the prevalence of industrial farming, the fortunes of vignerons from the Beaujolais have been on the rise in the past couple of decades. Much of this change is due to Jules Chauvet, a prominent Beaujolais producer who Kermit worked with in the 1980s and arguably the father of the natural wine movement, who advocated not using herbicides or pesticides in vineyards, not chaptalizing, fermenting with ambient yeasts, and vinifying without SO2. Chief among Chauvet’s followers was Marcel Lapierre and his three friends, Jean Foillard, Guy Breton, and Jean-Paul Thévenet—a group of Morgon producers who Kermit dubbed “the Gang of Four.” The espousal of Chauvet’s methods led to a dramatic change in quality of wines from Beaujolais and with that an increased interest and appreciation for the AOC crus, Villages, and regular Beaujolais bottlings.

The crus of Beaujolais are interpreted through the Gamay grape and each illuminate the variety of great terroirs available in the region. Distinguishing itself from the clay and limestone of Burgundy, Beaujolais soils are predominantly decomposed granite, with pockets of blue volcanic rock. The primary vinification method is carbonic maceration, where grapes are not crushed, but instead whole clusters are placed in a tank, thus allowing fermentation to take place inside each grape berry.

Much like the easy-going and friendly nature of many Beaujolais vignerons, the wines too have a lively and easy-drinking spirit. They are versatile at table but make particularly good matches with the local pork sausages and charcuterie. Though often considered a wine that must be drunk young, many of the top crus offer great aging potential.

More from Beaujolais or France

2016 Moulin-à-Vent “Vieilles Vignes”

Domaine Diochon  France  |  Beaujolais  |  Moulin-à-Vent

$24.00

2015 Régnié “Grain & Granit”

Charly Thévenet  France  |  Beaujolais  |  Régnié

$32.00

2016 Côte-de-Brouilly

Nicole Chanrion  France  |  Beaujolais  |  Côte-de-Brouilly

$22.00

2007 Côte-de-Brouilly

Nicole Chanrion  France  |  Beaujolais  |  Côte-de-Brouilly

$35.00

2011 Beaujolais “Cuvée 1512”

Domaine Dupeuble  France  |  Beaujolais  |  Beaujolais

$35.00

2016 Fleurie “Les Moriers”

Domaine Chignard  France  |  Beaujolais  |  Fleurie

$26.00

2016 Côte de Brouilly

Château Thivin  France  |  Beaujolais  |  Côte de Brouilly

$27.00

2016 Juliénas “Beauvernay”

Domaine Chignard  France  |  Beaujolais  |  Juliénas

$25.00

2016 Beaujolais

Domaine Dupeuble  France  |  Beaujolais  |  Beaujolais

$14.95

2016 Brouilly “Reverdon”

Château Thivin  France  |  Beaujolais  |  Brouilly

$25.00

2016 Raisins Gaulois

M. & C. Lapierre  France  |  Beaujolais  |  Vin de France

$16.00

2015 Chablis 1er Cru “Fourchaume”

Domaine Roland Lavantureux  France  |  Burgundy  |  Chablis

$42.00

Let the brett nerds retire into protective bubbles, and whenever they thirst for wine it can be passed in to them through a sterile filter. Those of us on the outside can continue to enjoy complex, natural, living wines.

Inspiring Thirst, page 236

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