Patrick Bouju and Justine Loiseau farm 70-80-year-old Gamay d’Auvergne vines on volcanic basalt soils. Organic, hand-harvested, semi-carbonic maceration in amphora, then aged 12 months in neutral oak. Zero SO2, unfined, unfiltered. At a 2022 Amsterdam tasting, Bouju himself urged us to hold his wines at least three years, admitting he had no real interest in them before then. We took him up on it. Now in 2026, the primary fruit has elapsed and the wine has settled into something genuinely compelling: dark cherry, volcanic minerality, cool saline finish and real tension.