Often when it comes to making wine, less is more. This is the philosophy Chantal and Eric Coudert-Appert used when they built their Beaujolais domaine into one of the most important properties in Fleurie. Though they sold their domaine in 2017 to Frederic Montangeron, the new guy bought the philosophy as well, and continues to make wine without yeast additions, does his fermentation in concrete vats and aging in large, old oak barrels that don’t get in the way of Gamay’s bright fruit flavors. The domaine’s vines in the sky-scraping Cru of Chiroubles produce the most vibrant wine of all, with a nose of red cherry cordial, lavender and lilac with orange peel and a baseline of dusty granite and underbrush. The palate is just as bright cherry red, with notes of sage and tarragon and oodles of zesty acidity that make this medium bodied and lightly tannic wine feel buoyant and lively. At meal time, bring on all those summer salads, pork tenderloins, and charcuterie boards with pate on them.