When two of Burgundy’s most thoughtful winemakers team up on a micro-négociant project, it’s worth paying close attention. Claire Naudin, known for her meticulous and expressive wines at Domaine Henri Naudin-Ferrand, and her husband Jean-Yves Bizot, one of the most revered and exacting voices in Burgundy today, created BiNaume in the wake of the 2016 frost that devastated the area. Looking beyond the Côte d’Or, they found their way to the sandy-granite soils of Saint-Pourçain, just two hours west of Beaune, where they began working with gamay and pinot noir from old hillside parcels.

Le Gamay de l’Allier is a joyful, no-makeup kind of wine—whole-cluster fermented, pressed early to preserve fruit and finesse, and aged in cement dolia (amphora-shaped vessels) to let the energy shine through. It’s bottled unfined and unfiltered, with no added sulfur.

The result is a vivid, thirst-quenching gamay that feels like a breeze through an open window—soft red berries, pink peppercorn, a touch of fennel and granite dust. It’s playful, but by no means careless—this is natural wine with structure, polish, and soul. Serve it at cellar temperature, slightly chilled, and give it a splash in a carafe if you like. Pair it with a burger, a roast chicken, or nothing at all—it’s the kind of bottle that is happy to throw a party all by itself.