Guy Breton, Gamay "Régnié" Morgon, Beaujolais, France 2024 femalewinemaker This 50/50 Xarel-lo and Parellada

This 50/50 Xarel-lo and Parellada blend is produced via the méthode ancéstrale (fancy way of saying naturally fermented in bottle) and oozes with flavors of creamy stone fruit

The wine is then aged for 30 months in 40HL barrels

fruity flavor of peach or pineapple

slightly creamy with hints of butterscotch taffy

Vin Jaune from Jura is exclusively made from the Savagnin grape variety

Guy Breton, Gamay "Régnié" Morgon, Beaujolais, France 2024 femalewinemaker This 50/50 Xarel-lo and Parellada100% 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