Guy Breton: The Gentleman of Beaujolais
Known to his friends as P’tit Max—though he is far from petit—Guy Breton has become a defining figure in natural Beaujolais winemaking. In 1986, he took over his family’s domaine, which had long been supplying grapes to large cooperatives. At the time, Beaujolais had strayed from its roots, leaning into mass production, commercial yeasts, and high-tech vinification, resulting in wines that lacked terroir-driven character.
Inspired by Jules Chauvet and alongside Marcel Lapierre, Jean-Paul Thévenet, and Jean Foillard—dubbed the "Gang of Four" by Kermit Lynch—Breton spearheaded a return to traditional practices. This meant working with old vines, avoiding synthetic chemicals, harvesting late, and minimizing sulfur use while rejecting chaptalization and filtration. The result? Morgon wines with unadulterated expression—spicy, mineral-driven, and deeply refreshing.
Breton’s domaine spans just over four hectares, mainly in Morgon’s Les Charmes climat, particularly in the high-altitude Saint-Joseph lieu-dit. His vines, some over a century old, produce wines of remarkable freshness and balance. Supplementing his harvest with grapes from surrounding appellations, he crafts a diverse range of Beaujolais crus, including Régnié, Côte de Brouilly, Fleurie, and Chiroubles.
P’tit Max is also renowned for his Beaujolais Nouveau, producing pure and vibrant primeur wines beloved by Gamay enthusiasts. His approach—zero pesticides, carbonic or semi-carbonic maceration, and patient aging in vats or old barrels—results in wines that are effortlessly drinkable yet profoundly complex. A must-have for purists and a revelation for novices, Guy Breton’s wines embody the true soul of Beaujolais.