Nathalie Banes is one of our extremely talented producers in Beaujolais, having only begun her own natural wine label in 2015. Banes wanted to do something unique with her project, so she’s skipping the traditional-and-also-hip fermentation method of Beaujolais, called carbonic maceration: she instead goes a more Burgundian route to make a slightly more serious style of wine. Banes has a small vineyard that she farms herself, organically, south of Brouilly. This Gamay is destemmed and pressed, spending four months in giant old barrels, rendering a deeper wine with a savory, darkly spiced quality along with juicy fruit.