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a relative new-comer to his offerings
used open-top 5000L foudres and then aged six months in 500L French oak barrels of various origins and ages
boysenberry
it will make you wonder how you emptied your glass so quickly
Guy Breton, Gamay "Régnié" Morgon, Beaujolais, France 2024 orange a relative new-comer to his100% whole cluster fermentation Gamay. Something about the chemical properties of carbonically fermented Gamay from ancient vines in granite soils, bottled unfiltered with barely any sulfur, causes the stuff to evaporate from the bottle at an accelerated rate. Savor it while you can, because your glass will be empty before you know it, leaving you only with the spicy, mineral laden aftertaste of a bottle that went down way too easily. First produced
