Gamay & Pinot Noir from two plots (volcanic soil + blue marl). There is 10 to 12 days of maceration with whole bunches in large stainless steel tanks. Only pump-overs with a bucket are performed to wet the cap. The wine is aged for 12 months in a new oval foudre (50%) and in old barrels of 300 liters and 228 liters (50%), followed by 6 months in bottle.

Henri Chauvet

In the spring of 2021, Henri Chauvet settled in the village of Boudes in Auvergne purchasing 10.5 hectares of vines from a local winemaker. Henri, a relatively new arrival to the world of wine, had spent a few years working with winemakers predominantly in the Rhône valley and, most notably, Thierry Allemand in Cornas.

What he found in Auvergne was compelling: a region of overlooked soils and long slopes, where Gamay, Pinot Noir, and a bit of Chardonnay still cling to hillsides shaped by volcanos, marl, clay, iron-rich quartz, basaltic outcrops and red earth.

Henri bought the estate knowing he couldn’t just follow convention: he wanted to understand these soils, let them speak. From the moment he arrived, he began converting the vineyards toward organic farming, leaning on gentle cellar work — native yeasts, minimal intervention — to coax out the character of each plot.

Each parcel is tended with care — on steep slopes where mechanization would destroy more than help — sometimes worked with horses, always with hands and back. Henri treats each sub-block separately: different soils, different exposures, different vines — all contributing to wines that feel distinctly rooted in the varied terroir of Boudes.

Despite starting in 2021, his wines have drawn attention quickly — a sign that a fresh gaze on a nearly forgotten terroir, when handled with care and seriousness, can produce something urgent and beautiful.