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2016 Beaujolais-Villages “Marylou”

Guy Breton

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

Guy Breton, also known as P’tit Max, 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. While he owns several parcels within the Morgon and Régnié crus of Beaujolais, he also has vineyards higher up in the hills that fall under the Beaujolais-Villages appellation. These cooler, high-altitude granite sites are perfectly suited to achieve his goal: brightly perfumed wines with lively, juicy fruit, lifted by a fresh acidity. The Cuvée Marylou, named for his daughter, is a great introduction to the house style, and a testament to how unbelievably gulpable Gamay becomes when farmed and vinified by one of the region’s best. P’tit 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.

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A good doctor prescribed the wine of Nuits-Saint-Georges to the Sun King, Louis XIV, when he suffered an unknown maladie. When the king’s health was restored the tasty remedy enjoyed a vogue at court. Lord, send me a doctor like that!

Inspiring Thirst, page 117

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