When brutal harvests and low-yielding old vines threatened his Auvergne cellar, natural wine legend Patrick Bouju refused to compromise. He and his partner Justine Loiseau reached out to trusted organic farmers in Beaujolais to source prime Gamay from the granite and basalt soils of crus like Brouilly and Moulin-à-Vent. They essentially transported this pristine fruit back to their own winery in central France to create a highly sought-after, rogue negociant wine. Pure Gamay naturally fermented with indigenous yeasts and macerated for around two weeks. The wine is aged using a combination of amphorae, fiberglass tanks, and old barrels, then bottled raw with absolutely no fining, filtration, or added sulfur. Expect a serious hit of ripe raspberry, pomegranate gelato, and dark blueberries straight from the basket. Armed with finely chiseled tannins and an earthy, offbeat funk, this is a fiercely structured but wildly energetic red.
