Fleurie's Yann Bertrand made a Beaujolais Nouveau this year from fruit purchased from Charentay vigneron Romain Jambon. It's stellar - a long, 16-day maceration yielded a sinuous, impossibly bright wine, with vigorous raspberry fruit. The quantity is minuscule, something like 2600 bottles.
What makes the wine groundbreaking is Bertrand's decision not to filter it. He rightly figured that, given the tiny production, his primeur would be drunk in Fleurie, in Lyon, and at furthest, Paris. Little would be risked by avoiding filtration. For good measure, he took the unusual step putting the primeur in demi-muid for two weeks before bottling, so that the wine could clarify itself more quickly than it would have in tank.
Almost no one releases unfiltered Beaujolais Nouveau. Off the top of my head, I can think of only Max Breton* and Romain des Grottes**, both of whose unfiltered primeurs are, incidentally, terrific. (Oh! And Marcel Joubert.)