August 2019 Wine Club Red

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Guy Breton produces only red wine, and he crafts wine to please himself. Vineyards are farmed organically. Vinification begins with low temperature carbonic maceration using only indigenous yeasts in cement tanks. Wines are bottled unfined and unfiltered.

Having taken over the family domaine from his grandfather in 1986, Guy Breton was one of four local vignerons who sought to return to the old and traditional practices of Beaujolais viticulture and vinification—old vines, no synthetic herbicides or pesticides, harvesting late, rigorous grape sorting to select only the healthiest, adding minimal to no sulfur dioxide, and refusing both chaptalization (adding calcium carbonate or sugar) and filtrations. The result is a wine that is allowed to express itself naturally with all its inherent attributes.

Beaujolais Marylou, named for his eldest daughter, is sourced from 45-year-old vines grown on granite and rocks. and farmed organically. The wine, made from 100% Gamay, is aged on fine lees in Burgundian barrels to produce wine low in alcohol, vinified without a drop of sulfur, lighter in body and wonderfully perfumed. Juicy, fruit-driven, and with little tannin, this is a red wine to sip and enjoy effortlessly. This is a wine that is very versatile for many menus and occasions.

As Kermit Lynch notes, “Guy Breton makes wines he wants to drink, nothing more and nothing less.”

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