After helping to launch the legendary Natural Wine Bar, Les Crieurs, in Troyes, France, Nicolas Vauthier worked with Philippe Pacalet in Beaujolais. Today Kikro, as he is known to his friends, works mostly in the minor appellations of Northern Burgundy but Captain Bojol is his first venture back into Beaujolais. It’s made entirely with whole bunches and carbonic maceration followed by a short elevage in barrique to soften the wine, as he learned from Pacalet. Fermentation is with only ambient yeast and no herbicides or pesticides are used in the vineyard or winery. The result is extremely quaffable and delicious Gamay with lots of finesse. Pair with a moderately pungent cheese like Pont l’Eveque or a classic Provencal roast chicken with herbs.