Beaujolais 2022

This is a serious, structured, and distinguished expression of Gamay. It’s somewhere entirely between Beaujolais and a Pinot Noir from the Côte-d'Or in style. This is thanks to Louis and Clément’s approach: growing classic Gamay in Beaujolais, and vinifying it like they do their Pinot in Burgundy. It’s juicy, but with a notable structure from the tannins. It should age with great results. There’s a nice pepperiness to the fruit finish.

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 sets it apart. This 2021 is so refined, with juicy elegance and perfectly formed velvety tannins. There is mineral depth to the fruit, and the wine already tastes delicious at this early stage. Don’t be afraid to cellar this with confidence.

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 sets it apart. This 2021 is so refined, with juicy elegance and perfectly formed velvety tannins. There is mineral depth to the fruit, and the wine already tastes delicious at this early stage. Don’t be afraid to cellar this with confidence.

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 red fruit, and with a fine structure. All in all, wonderfully thirst-quenching.

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. At 13.5% it is perfectly balanced. 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 made from a high quality Beaujolais village parcel, but after the wine was rejected in 2012 for being ‘too pale’, Jean-Claude decided to change its classification to the much freer Vin de France, valuing the innate character of the wine over the AOC’s regulations. It remains one of the most interesting in his range. It is low-intervention in the extreme: Jean-Claude doesn’t touch the tank during its 12 day maceration and fermentation. It’s also zero sulphur and 100% whole-bunch. And remarkably, it remains wonderfully poised, bright and clean. It has a beautiful nose with plum, cassis and pomegranate aromatics, and a fine, elegant structure, with a refreshing mineral note throughout.

Jean-Claude’s Côte de Brouilly comes from a 70 year old parcel grown on the famous pierre bleue soils of Mont Brouilly. He shares this with winemaker and fellow Lay & Wheeler favourite, Guy Breton. It’s aged in old foudres from the Côte de Beaune and sees 80% whole-bunch fruit. It displays elegant floral aromas of violets and peonies, with a fresh cherry palate. It’s lifted, crunchy and fresh, with some fine tannins on display and a persistent length.

Jean-Claude combines classic Beaujolais vinification of carbonic maceration with the freshness derived from Gamay grown on granitic soils to make this fresh, bright, juicy, red cherry scented wine, that is quite simply, delicious.