From a 60-year-old plot of Gamay planted on terraces of sandy granitic soil. Grapes were left in whole bunches to macerate for 1 week before being de-stemmed by hand and then fermented gently on the skins for another 2 weeks. It was then pressed off for a 15-month rest, one third in amphora and two thirds in cuve before bottling with no additions. This is about as perfumed as you can get from the Gamay grape — bright and elegant with little red fruits and a pleasing mineral finish.

Pierre Bourlier

In 2015, Pierre set up his modest domaine deep in the northern hills of Ardèche, only a stone's throw from St Joseph. He previously spent time working with Gilles Azzoni and Domaine des Miquettes before branching out on his own, and now has 1.5 hectares of vines to which he is slowly adding. 

Most of the vineyards lie on the steep sides of the Doux valley; their sandy granitic soils supported by stone-wall terracing. Growing mainly Gamay, with small amounts of Pinot Noir, Viognier and Roussanne ­– here, high up in the hills, the cool evenings preserve freshness after the heat of the day.

The wines are elegant and perfumed and speak of a rising star in the region. Even in hot vintages the balance is wonderful. Sadly, however, they are not in abundance, but in the coming years Pierre plans to move to a new cellar and purchase a little more land and in the future we hope there will be a little more to go around.