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2022 Fleurie
Guy Breton
Long, cold macerations are just one of the signature techniques that stylistically set Max Breton’s Beaujolais apart from those of his peers. And while I’m loath to always compare his wines to the others in the Gang of Four, I’m forever drawn to understanding what makes each unique. His Fleurie is delicate, with buffed tannins and juicy fruit; it will leave your thirst slaked and your heart feeling light.
—Jane Augustine
Wine Type: | red |
Vintage: | 2022 |
Bottle Size: | 750mL |
Blend: | Gamay |
Appellation: | Fleurie |
Country: | France |
Region: | Beaujolais |
Producer: | Guy Breton |
Winemaker: | Guy Breton |
Farming: | Organic (practicing) |
Alcohol: | 13.5% |
More from this Producer or Region

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2023 Chénas “Chassignol”
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About The Producer
Guy Breton
About The Region
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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2023 Fleurie
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2023 Morgon “Vieilles Vignes”
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2023 Morgon “Vieilles Vignes”
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2023 Morgon “Côte du Py”
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2023 Beaujolais
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2023 Morgon
M. & C. Lapierre France | Beaujolais
2023 Vin de France Blanc “Perle de Gamay”
Nicole Chanrion France | Beaujolais
2021 Côte de Brouilly
Alex Foillard France | Beaujolais
2023 Beaujolais Blanc “Clos de Rochebonne”
Château Thivin France | Beaujolais
2023 Moulin-à-Vent “Sous la Roche”
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2023 Juliénas “Beauvernay”
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Kermit once said...

Kermit once said...
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