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Guy Breton

Guy Breton, or “Max,” as he’s known to his friends, is making some of the most finely detailed and energetic wines in Beaujolais these days, even in 2018 and 2017, which was no easy task. Breton was part of the first wave of producers in the region to be influenced by Jules Chauvet, who in the 1970s famously advocated for making wines, particularly those grown on granitic soils, strictly from organically farmed vines, preferably old. Chauvet also believed in whole-cluster fermentation in concrete tanks, no yeast or enzyme additions and raising the wines in concrete or neutral oak casks. Minimal to no sulfur adjuncts and bottling without fining or filtration were also part of the regimen. That’s quite common and an increasingly popular practice today, but in 1988, when Breton set up shop at his family’s domaine, it was flat-out revolutionary. I haven’t figured out exactly how much sulfur Breton uses but in my experience, his wines seldom veer far off into realm of the funky, which suggests that he’s doing something right, as in using just enough to release stable wines that don’t turn into science projects during the trip from Beaujolais to my glass in New York. These 2019s are as good as any wines that I’ve had from him. The first wine that I had from Breton was a category-changing (for me) 1989 Morgon that I bought and sold for $11.99 when I was working in retail in Washington, D.C., in 1991. Thirty vintages do fly by.

From Changing Perspectives in Beaujolais (Aug 2021) by Josh Raynolds

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2019 Beaujolais-Villages Cuvée Marylou

Release Price: $29

Color: Red

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