Villié-Morgon, a picturesque town in the heart of Beaujolais surrounded by stony rolling hills, grand old churches and vines planted as far as the eye can see, is home to Guy Breton, one of the ‘Gang of Four’ pioneering winemakers from the area that have been earning a reputation for finessed and expressive wines made from the local specialty, Gamay.
Guy Breton, fondly known to his friends as Petit-Max, took over his family estate, founded in 1940, from his Grandfather in 1986 during the rise of the (now infamous) Beaujolais Nouveau – due to widely embraced technological advancements, wines of the region were being produced in a more consistent uniform style using a method called carbonic maceration, the result is a juicy, fresh and smashable expression of Gamay that has been criticised for lacking complexity and character. In light of this Guy Breton, Marcel Lapierre, Jean-Paul Thevenet and Jean Foillard revisited ancestral techniques of producing wine – Focusing on organically farmed old vines and long hang time to build flavour and texture in the finished wine with no use of synthetic herbicides or pesticides, rigorous sorting to only have the best fruit and minimal fining and filtration to preserve the unique hallmarks of terroir. We’re extremely lucky to have a number of Guy’s wines in our cellar.
Guy Breton ‘Mary Lou’ Beaujolais Village
Guy Breton Régnié Beaujolais
Guy Breton Côte de Brouilly Beaujolais
Guy Breton "Vieilles Vignes" Morgon
Wilderness Beef specialises in pasture raised Angus cattle reared across the north of Tasmania that is rigorously graded to ensure world-class quality – The result is tender and flavoursome cuts of high quality beef. Aged by Masters (AxM) sources their cuts for their dry aging from Wilderness Beef – combining age old tradition and new technology that reduces moisture and increases tenderness to imbue a distinct nutty flavour and buttery texture.
Here at Natural History our dry aged cuts are a minimum of 42 days – considered a ‘sweet spot’ for tenderness and flavour – Now featured on our menu, the 500g Dry Aged Clubhouse, 1KG Dry Aged Rib Eye and coming soon the Dry Aged Beef Platter; a selection of premium cuts - sourced from AxM served with our signature sauces and would accompany a Breton Beajouslais beautifully.