About the Wine
Bouju's iconic Festejar fizz, here in its blanc iteration and geographically scattered, made using grapes from four distinct regions in France. For the lovers of the finer details: Chardonnay comes from both at home in the Auvergne as well as a little further south in Limoux. Sylvaner & Pinot Blanc from the Alsace and even a little Anjou Chenin, Loire, for good measure.
The results? A feelgood, party-punch of a wine. All of the grapes are brought together to press, bottled and then left for a year on lees in the bottle. There is texture, there is aromatics, there is a long, cleansing line of acid. In short, a little bit of everything you read above. A wine of great character over terroir that the Bouju-heads can't fail to enjoy.
About Patrick Bouju & Justine Loiseau
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.
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