From just over a hectare of Gamay vineyards in Leynes, where the Mâconnais meets Beaujolais. Planted in 1946, the vines grow over basalt amongst woodlands at the foot of a volcanic mountain range. The grapes were fermented as whole bunches for two months, before being pressed off to old barrels for two years of elévage. Time has rendered a fascinating oxidative red wine, that pairs heady notes of berries, earth, brine and spice. A meditative wine that is the perfect way to end a meal, particularly alongside some nice cheese.