Leave it to Breton to take summer heat (2020 was one of the hottest on record) and turn it into a light summer breeze in a glass. No matter the elements, Breton always manages to bring out the best in his Gamay. His guiding principle is simply to make Morgon he wants to drink. We're pretty sure you’ll want to as well. Joyous, silky, and smooth.
Guy’s principal wine, the Morgon “Vieilles Vignes” is sourced from the Saint Joseph and Grand Cras subzones of the appellation, which give fine, stony wines. A high-lying sandy parcel contributes more complexity, structure, and acidity to the blend.
Following the example of traditionalist Jules Chauvet, Guy Breton and three other local vignerons, Marcel Lapierre, Jean-Paul Thévenet, and Jean Foillard, soon hoisted the flag of this back-to-nature movement. Kermit Lynch dubbed this clan the Gang of Four, and the name has stuck ever since. The Gang called for a return to the old practices of viticulture and vinification: starting with old vines, never using synthetic herbicides or pesticides, harvesting late, rigorously sorting to remove all but the healthiest grapes, adding minimal doses of sulfur dioxide or none at all, and refusing both chaptalization and filtration. The end result allows Morgon to express itself naturally: rustic, spicy, loaded with schist minerals and at the same time, refreshing and deep-down delicious.
Wines are bottled unfined and unfiltered. Breton loves wines that are easy to drink, and his are typically the lightest in color, the lowest in alcohol, and the least tannic of the Gang of Four Morgons. Breton’s wines open up beautifully with time; the Morgon has a track record of long aging.
