Do you have a pulse?

Hopefully, you do, otherwise, you’re a zombie or a sentient droid about to take over the world.

But if you are a living, breathing human there’s a 94% chance you’ll love this wine. Even if you don’t know it. Coincidentally with 94 points too, from the most recent issue of Wine & Spirits magazine, and at a mere $20 out the door, you’ll certainly love the price to quality. The overtly juicy, and ebullient personality makes it a highly crushable treat you can pop open - and drain any given weeknight.

Faugères is part of the expansive Languedoc-Roussillon in Southern France. Speckled within a sea of rosé (and mediocrity) are a select few mountainous appellations famous for top-notch reds like Châteauneuf-du-Pape, without the Pope’s visit – as in more accessible, down to earth, yet still big on organic farming. They pump out some super tasty Rhône blends, as recently witnessed by a renaissance of terroir-driven, high quality, affordable wines, like this one.

The carbonic maceration component really comes through here. So. Much. Fruit. It simply oozes with fresh-squeezed red plums, red cherries, strawberry whips (mmm Twizzlers), black pepper, some sweet licorice, and a minerally, spicy edge that adds just enough eyebrow-raising complexity. Smooth, juicy, and straight-up lip-smackingly tasty stuff! Snag a juicy porterhouse steak (reverse-seared of course) to serve with this one, with a side of ratatouille from your most recent farmer’s market haul.

Since resistance is futile, we threw a few cases aside to keep for ourselves. Add a few to your Locker for safekeeping, and then ship that puppy to your doorstep for free.

Can’t say if and when we’d see another 94-pointer for 20 bucks when this is gonzo.

94 Points – Wine & Spirits

“This Faugères is dark red with shades of black cherry. A large complexity of aromas allows us to savor a mix of sun fruits and spices. This powerful and full-bodied wine, with a deep consistency, offers an intensity of ripe fruits. It has a long, rich palate on velvety tannins with raised hints of pepper.”