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A good Vin de France, a lovely terroir wine with fruity, spicy and musky aromas which are a faithful representation of the basalt subsoils and volcanic rocks. More info
Patrick Bouju, a leading player in the Auvergne vineyard, produces a noteworthy red wine classified as a table wine. This one called Lulu is a single-varietal Gamay from a plot cultivated in Corent. The vines are about 60 years old, and have been extremely well cared-for. In fact, the winemaker is committed not only to manual cultivation but also to growing grass between the vines, which fosters microbial life within the soil, and to only using natural products (sulphur, copper, tisanes, decoctions…). The yields are controlled to optimise the ripeness of the grapes.
In the cellar, the work is just as careful in order to respect the characteristics of the original plot of land. The Gamay grapes are destemmed before vinification and native yeasts trigger the alcoholic fermentation. Finally, the wine is matured in oak barrels for a year.
Tasting reveals a wine which truly reflects the terroir. Hints of sweet spices, musk and red fruits indicate the influence of basalts and volcanic subsoils. We recommend decanting the wine quickly before serving with grilled meat, rabbit terrine, or a black pudding parmentier with sweet potato, for example.
Vin de France Lulu Patrick Bouju - La Bohème serve at a temperature of 15°C. It will pair perfectly with the following dishes: Terrine de lapin, Parmentier de boudin noir à la patate douce, Côte de bœuf au barbecue.
Patrick Bouju, a leading player in the Auvergne vineyard, produces a noteworthy red wine classified as a table wine. This one called Lulu is a single-varietal Gamay from a plot cultivated in Corent. The vines are about 60 years old, and have been extremely well cared-for. In fact, the winemaker is committed not only to manual cultivation but also to growing grass between the vines, which fosters microbial life within the soil, and to only using natural products (sulphur, copper, tisanes, decoctions…). The yields are controlled to optimise the ripeness of the grapes.
In the cellar, the work is just as careful in order to respect the characteristics of the original plot of land. The Gamay grapes are destemmed before vinification and native yeasts trigger the alcoholic fermentation. Finally, the wine is matured in oak barrels for a year.
Tasting reveals a wine which truly reflects the terroir. Hints of sweet spices, musk and red fruits indicate the influence of basalts and volcanic subsoils. We recommend decanting the wine quickly before serving with grilled meat, rabbit terrine, or a black pudding parmentier with sweet potato, for example.
We find Domaine Patrick Bouju in Auvergne, near the Puy de Dôme. Here are cultivated mature vines across the communes of Corent, Lempdes, le Puy d’Anzelles, Billom, and Egliseneuve-près-Billom, with the oldest plants dating back almost 120 years. The vintner who gave his name to the domain boasts of quite a variety of grapes, including various kinds of Gamay, including Bouze and Fréau, as well as Limberger and Mirefleurien. Bouju sees this as a richness that counteracts a certain homogeneity in the world of wine. Grass is allowed to grow in the vineyards, natural treatments are used (copper, fermented plant extracts, tisane), and the work is carried out entirely by hand. In the cellar, the same philosophy is applied. Grapes are vinified parcel by parcel using only native yeasts; this helps to preserve the identity of the original terroir. This hands-off approach leads to the creation of natural and flavourful cuvées.
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