Daniel Bouland values his alone time. Relatable. He’ll quite happily spend twelve hours a day among the vines, and if that’s what it takes to get wine like this, I say crack on Dan. All grapes are hand-harvested and whole bunch pressed, using naturally occurring yeasts during fermentation, and he then pumps the whole lot over twice a day. No wonder it takes him twelve hours. The result is good old-fashioned Gamay, destined for a long life. Yum.