Here's a very quaffable wine that paired well with our first effort at creating dry-aged beef per Cook's magazine. While the wine leans towards the overripe style, it never reaches that goal.
I don't have a lot of experience with Villages wines, preferring CdP, but I must say this is a nice alternative, especially if price is an issue. There is decent depth of black fruit, integrated wood, and a hint of herbs (not the classic garrique nuances), backed by adequate acids and modest tannins. It is well worth the $15 price tag.