Elisa Guerin grew up in Moulin-a-Vent, and her childhood friends were the Foillard and Dutraive kids. She left for agronomy school in Dijon and a job in Paris, but came home in 2018, took over the family vines, and immediately began converting to organic farming. This is Gamay from old family plots on granite, whole-cluster semi-carbonic in concrete, nine months, bottled unfiltered. Moulin-a-Vent is the cru with the most muscle, and Guerin lets it flex without losing the transparency and lift that make Beaujolais so easy to love.