WTN: Gamay the fourth - Breton Morgon

Guy Breton 2013 Morton, Vieilles Vignes. At first seemed a little faded, with a light rim, strawberry fruit-leather, and a bit of funk and earth in the foreground, but with air this came to life, becoming richer and more lively. Good pairing with our traditional early-May supper of favas, salami, young pecorino and ciabatta. Not sure I see an upside to longer aging but I don’t think this is at the end of its life, and would probably decant the next bottle at least a little in advance.

[David M. Bueker]

Haven't had a Breton in a while.

It is interesting to talk about extra air for a Beaujolais. I think more about decanting than I used to, but decanting Beaujolais never enters my mind.

Me neither; it was only the behavior of this bottle that made me think of it. Though I think experience with (sometimes) following Hardy's decanting recommendations has started to break me out of the false presumption that decanting is only for "big" wines opened too young, or for older wines to address sediment. Plus, now that I have a shelf for decanters in the cellar, they're right there...

[David M. Bueker]

Accessibility is a key!