From old vines of Gamay d’Auvergne planted across tiny parcels of volcanic basalt and quartz, Benoit felt this vintage was so different in spirit to previous years, that he changed the name from Loup des Vignes. The grapes were fermented as whole bunches for three weeks, before pressing to cuve and old barrels for eighteen months of rest.From a warm, dry vintage this is darker, deeper and more brooding than previous years, with the kind of material and balance that suggests it will reward drinkers for many years to come.