Beaujolais

From three different parcels with an average age of between 65-80 years this has been raised in 50% tank and 50% barrel. It is a medium bodied wine with fresh bramble fruit, a charming violet tinge with a succulent cherry finish.

Just a little whole bunch is used here, and it works brilliantly. The Gamay shows all the structure and sophistication of the Boillots’ Côte d’Or Pinots, but with the juicy, pretty, peppery texture of Beaujolais. It’s got gorgeous blueberry fruit, and fine-grained tannins, thanks to the excellent granitic terroir.

Compared to its neighbour, Morgon, Régnié is one of the less well-known crus in Beaujolais. The pink granite soils at an elevation of 450m make a lightly scented Beaujolais, with fresh, crunchy cherry fruit, and with a fine texture and structure. All in all, wonderfully thirst-quenching and energetic.

This is the flagship wine of the domaine. It comes from 90-year-old vines, and displays a charming combination of energy and unforced concentration, with persistence and a light lift of reduction. This is a wine with so much life, and a great example of the Guy Breton style that has earned him such a following.

This is the flagship wine of the domaine. It comes from 90-year-old vines, and displays a charming combination of energy and unforced concentration, with persistence and a light lift of reduction. This is a wine with so much life, and a great example of the Guy Breton style that has earned him such a following.

This is Guy Breton’s top cuvée, and is given his nickname, P’tit Max, which he has been called since childhood after his father. The wine comes from a parcel of low yielding 130-year-old vines. He says that rather than being bigger or oakier than the rest of his wines (as top cuvées at other addresses can be), it instead has a level of finesse that really sets it apart. This 2022 is expertly balanced, with juicy finesse and perfectly formed ripe,silky tannins. There is mineral depth to the very precise fruit, and the wine tastes simply delicious. A tasting of the 2009 alongside it convinced me further of this wine’s brilliant ageing potential. Don’t be afraid to cellar this with confidence.

This is low-intervention in the extreme: Jean-Claude doesn’t touch the tank during its 12-day maceration and fermentation. Combine this with zero sulphur and 100% whole bunch, and you’d be forgiven for assuming this would stray far onto the funky side of ‘natural’ wine. Yet it remains wonderfully poised. The vines for this cuvée are located just behind the winery and are his pride and joy. The 2023 has a very pretty nose with aromas of plum, cassis and pomegranate jumping from the glass. The palate is very fine and elegant in structure, fine-grained, slightly chalky tannins weave around the supple, concentrated, fresh, black cherry fruit. Long and sumptuous in the finish with a refreshing mineral note throughout.

This Beaujolais-Villages is as energetic and vibrant, fresh and juicy as you’d hope for from a glass of classic Bojo. At just 12.5% alcohol it shows no signs of the extreme heat at the end of the 2023 vintage. In fact, it has the peppery freshness and floral, graphite notes of a fresher vintage. This is thanks to the small amount of high-altitude fruit Jean-Claude buys in, which gives acidity and definition to the richer fruit of his own organically farmed, old vines. It’s undoubtedly a stand-out from Jean-Claude this year, and terrific value for money.

This 70 year old parcel of Gamay is situated near Jean-Claude’s cellar on granite soil with an east-facing aspect. The cuvée is made using carbonic maceration, and is everything we want from a Beajoulais to drink young. In 2023, its fresh, vibrant, juicy fruit has wonderful red cherry concentration on the palate leading to a lively, bright finish and a lovely fresh mineral and slightly spicy note through its length. Simply delicious.