Russell Joyce’s Gamay is a cutting-edge, micro-production red that crushes and even embarrasses the overwhelming majority of Cru Beaujolais in the value department. This is achieved via natural farming, organic grapes, whole-cluster fermentation, neutral barrels, and minimal intervention. The limited result is an ultra-pure Gamay that seemingly moves from two dimensions of fruit and minerality into an eye-opening third dimension led by textural intensity, freshness, and shocking energy. We have a strong hunch that SommSelect’s Burgundy-loving contingent will fall madly in love with this $30 showstopper.

This 2022 was produced via carbonic maceration, in which whole grape clusters were placed directly into sealed containers and blanketed with CO2 (as in Beaujolais). The fruit is sourced from vineyards in the Arroyo Seco AVA, which is recognized as having the longest vine-growing season in all of California. Vines rooted in rocky shale, sandy granite, and loam are directly in the path of powerful winds that bring daily refreshment from the Monterey Bay—home to one of the world’s largest submarine canyons and, thus, some of its coldest water.

Don’t let the modest alcohol percentage fool you: this Gamay is incredibly deep and delicious with a pronounced bolt of energy surging through every sip. Because it was crafted without manipulation and is still less than a year old, we advise you to vigorously decant and wait 15 minutes before pouring into large Burgundy stems around 55-60 degrees. In the glass, breathtakingly pure notes of high-toned cherry, raspberry, candied strawberry, violets, rose petal, white pepper, grape stem, and crushed rock unfold with superb grace. Pair with a classic Beaujolais dish like coq au vin!