Guy Breton is a master of Beaujolais. He hand crafts some of the most elite wines of the Morgon village using grapes from 80 year old vines. A student of Marcel Lapierre, he now makes wines under his own Domaine in a tiny garage. He ferments in concrete vats; the fruit at the bottom of the vats is crushed to undergo regular alcoholic fermentation while the fruit at the top goes through carbonic maceration (essentially fermentation starting inside the grape). The two are then combined and pressed in Guys century old, small, wooden basket press that gently extracts the aromatic juice from the fruit. To top it all off, Guy ages this wine in old barrels from Domaine de la Romanee Conti.
This wine is wonderful, gentle and perfectly balanced with great texture. 2010 is a vintage not to be missed in Beaujolais. It will age gracefully for at least the next 5 years.
$25 each for 8.8oz
Fantastic double crème French Brie adorned with Fern leaves. Creamy and absolutely perfect for a cheese plate after a light dinner.
Rutherford and Meyer
Cherry Fruit Paste
From New Zealand
$6.50 for 4.2oz
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