Loire Valley, FR
Serving: Chilled (12–14°C)
About: Semi-carbonic maceration and whole bunches result a lively and drinkable Gamay from 50 year old vines. Laurent Saillard previously worked as a chef in NYC for many years and brings that meticulous kitchen mentality to his winemaking, shown here in a wine that is complex enough to pair with a variety of food dishes, but also smashable when drunk on its own. Serve it slightly chilled.