The go-to drop from a mathematics-guy-turned-winemaker from the Jura, this is waiting to be smashed. Like, broken-calculator-level smashable. Patrice Béguet gives us 60% grenache, 30% gamay, and 10% ploussard/trousseau. Part light skin contact for a gentle palate, with some direct press to stainless. Indigenous yeast and no sulphites or filtration. Love it to infinity.