Granitic Gamay a la Bouju coming from two different vineyards in Brouilly and Sarcey, Beaujolais. The grapes are all destemmed, lending a softness that tempers the tension in the acidity. The fruit is bright and nimble with a fresh tartness that catches the jaw like chomping on a berry. Time in both amphora and barrel brings a harmony of texture. The imprint of the soils are strong; this really is one of those wines that tastes like it has been filtered through stone. B is for banger!
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.