Chateau des Bachelards Comtesse de Vazeilles Saint-Amour 2016

A viscerally thrilling French Somm-favorite. GOOSEBUMPS. It’s what happens the first time you sip this rarefied Gamay. You think: “My wine world has just changed.” We were first turned on to this wine while eating at Le Meurice in Paris (I know...when in Paris, right?), where our minds were literally blown when the sommelier insisted we try it after loving some Roulot Bourgogne. After all, Comtesse Alexandra de Vazeilles bought her incredible property in 2013 after training at Chateau Latour and Domaine Roulot...how's that for a resume? Once we discovered that this wine had never graced the shores of the USA, we honestly couldn't believe it. We spent the next several months putting this deal together, and today is the day that we unleash the magic! Just in time for the fall!!

This vineyard has had only three owners since its original planting back in 1100. It is also one of the very few estate to be certified organic and certified biodynamic in Fleurie, but also in Moulin à Vent and Saint Amour as well. The vines are old soldiers, 60-100 years old, Prephylloxera, Massale selection and planted very close together. If all that is not enough, the 100-point super-consultant Stéphane Derenoncourt is working with Alexandre on this. A Michelin-starred staple and a European somm "go-to", this should be on your short list if you are not already hip to one of the most exciting projects in Beaujolais today.

IN-DEED! Compelling wine and a wicked-great price today. We can’t argue any points in the review above, really. This winery has been considered a benchmark for serious Gamay since the late 1700s, but under the Comtesse's leadership since 2014, the winery has reached superstar status. This is the find of the decade for us.

We have just 30 cases. Treat yourself before the rest of the country catches on...For 50% OFF retail ($29.95!), it’s a piece of cake!

PAIRING IDEAS: Gamay with this level of extraction and sophistication is a fun one. Probably the best way to experience all the layers is a charcuterie plate, honestly. A mix of salty and cured meats, terrines, and a bunch of cheese and breads -- you can’t go wrong. If you have to have a main course, we’d do a simple roast chicken with olives.

MUSIC SUGGESTIONS: Let's get funky, groovy and free while drinking this Gamay and listening to George Harrison's “My Sweet Lord”!