Point du Jour comes from older plots on clay and limestone, a step up from the estate's regular Cheverny. Pinot Noir does most of the talking with Gamay in support, largely whole-cluster fermented with a proper two-week maceration, then aged in a jumble of barrels, demi-muids and foudres before an unfiltered bottling with minimal sulfur. This is the serious end of Cheverny with none of the pomp: more depth and grip than the estate's regular red, but the same crunch and lift. Serve it cool and it opens up fast. Good now, better with a couple of years on it.