Bouju's snappily-named 'Boujulais' does exactly what is says on the bottle - it's one of those tooth-rattlingly crunchy, young reds with more than a spring of youthful exuberance in its step. It's Patrick's nouveau from the 2020 vintage; 100% Gamay given the carbonic treatment to extract nothing but that delicious, juicy fruit and to keep the tannins low. As always with Bouju wine, there is an impressive level of purity, but make no mistake, this is a wild one. Bottling so quickly after fermentation means that some co2 is produced in the bottle, so expect a persistent spritz on opening and preferrably serve it with a light chill. A whole lot of fun.
Patrick started making wine in 2004 with 1.5 hectares of vines which has now increased to around 5 hectares. The soil in Patrick’s vineyards is heavily basaltic thanks to the chain of extinct volcanoes, the Puy de Dôme at its heart, which form the backbone of the region. Patrick’s vineyards are mainly planted with old Gamay d’Auvergne (a smaller berried, thicker skinned variety than its Beaujolais cousin), a little Chardonnay and some Pinot Noir. We also recommend taking a look at his Sous le Végétal wines, an altogether more Greek collaboration with Jason Ligas.