La Galoche is named for the little stream that runs past the winery, and it's the wine Raphael Saint-Cyr makes the most of by a wide margin. That volume is exactly the point. He took over the family estate at Anse in 2008, converted every last hectare to organic farming, and made Saint-Cyr the largest organic domaine in Beaujolais, proving you can farm this way at scale without turning Gamay into a luxury item. The grapes go into concrete whole and cold for a long carbonic maceration, ferment on native yeasts, then rest six months in tank and go to bottle unfiltered. What comes out is the joyful, gulpable end of Beaujolais rather than the serious one. Give it twenty minutes in the fridge and don't overthink it.