For anyone who's ever wondered just how much better red Burgundy tastes after a few years in the cellar, but doesn't have the desire or the patience to build a collection, buy a few bottles of this 2014 Jane et Sylvain Gevrey-Chamberin for $49.99 and be wowed. You'll see what the big deal is.

Those of us who have long caught the Burgundy bug know how difficult it is to find a Pinot Noir from anywhere in the Côte de Nuits or Beaune—let alone Gevrey-Chambertain—that's ready-to-drink, of quality, and somewhat affordable. That's exactly why we did a double take when our friends from Jane et Sylvain offered us the last of their 2014 library edition village-level Gevrey-Chambertin for a price that seemed too good to be true.

Rest assured; we did our due diligence here. The reason so many people are intimidated by Burgundy is because it’s a TOTAL CRAPSHOOT. I don’t care how many tasting notes you read, how many bottles you open, or how many people have assured you of a wine’s quality. I’ve spent thousands over the years on bottles that were “supposed” to deliver, but fell short.

Burgundy is a low odds game, but we keep coming back to the roulette table, time and time again, because the highs are just that incredible. When you hit a winner, there’s no feeling like it.

This bottle is an absolute winner, so let’s break it down:

• Ready-to-drink: Eight years of bottle age with perfectly-integrated tannins and a soft, silky texture that showcases crunchy red berries and subtle nuances of earth.

• Of Quality: Jane et Sylvain is one is one of the smallest wineries in the village, with only 4 hectares of vines and a very small production, operating organically since 2003, never using chemical herbicides or pesticides.

• Affordable: Most village-level wines of this quality from Gevrey-Chambertin sell for $60+ and still need another 5-10 years in the cellar before they're even approachable! Find us another wine with this provenance, with this much age, for $49.99.

Gevrey-Chambertin is known for pinot noir wines that are massive, yet velvet-smooth, with a tannic structure capable of long-term cellaring. It pairs wonderfully with meats and other earthy, gamey dishes. I can’t remember the last time I found a value with age from the village, let alone a wine I would go deep on.

I’m casing up. Don’t miss this.

-David Driscoll