BOURGOGNE
GAMAY NOIR 2022
Grape varietal
100% Gamay Noir.
Tasting notes
Bouquet: Intense nose with black and ripe fruits aromas such as burlat cherries, blueberry and blackcurrant, blending perfectly with spicy and roasted notes.
Palate: Fleshy mouth, both fruity and spicy with elegant, mellow tannins and a nice complexity offering a light sensation of sweetness in osmosis with the fruity aromas.
Serving suggestions
Serve at a temperature of around 15-16°C. (59-60°F.).
Food and wine pairing
Will be perfect paired with all type of delicatessen, cold and cured meats, red meat and cheese but also exotic dishes such as couscous, chili con carne, fajitas and tajine.
Ageing potential
Ready to drink now but can also be kept 2 to 3 years.
Origins
Bourgogne Gamay became a new regional appellation from the 2011 vintage.
The grapes must come exclusively from the Beaujolais Crus: Brouilly, Chénas, Chiroubles, Côte de Brouilly, Fleurie, Juliénas, Morgon, Moulin à Vent, Régnié and/or Saint Amour.
Gamay from the vineyards of the Beaujolais and Beaujolais Villages appellations cannot be used in the case of this new appellation.
Vinification and maturing
Maceration lasted around 15 days under controlled temperature (25-28°C.) with regular cap punching and pumping over. After pressing, the temperatures are lowered in order to preserve the fruit aromas.
The wine is then transferred into stainless-steel tanks for a major part to obtain a good balance maximum fruit flavours and the delicate wood brought by the other part of the cuvée which was aged in barrels.
Malolactic fermentation was totally completed to bring roundness to the wine.
Vintage : 2022
Rainfall in June was highly variable from one area to another. In the south of Beaujolais, where most of the Chardonnays are concentrated, there was little rain, unlike the north, where the crus are located. The intense heat of July and August accelerated the ripening process for the Gamay grapes. The harvest was characterised by great disparity between the plots. Some grapes did not withstand these extreme conditions and lost a lot of juice, while others resisted them exceptionally well. Several factors explain these divisions such as the heavily drained soil, the exposure, and the age and yield on the vine. There was little difference between the early and late sectors.
The harvest took place from 23 August to 10 September in the Beaujolais vineyards. Volumes were lower throughout the appellation, but the quality was good. This year we have focused on de-stemming with long macerations to enhance the wine's elegance. Naturally, our traditional semi-carbonated vinification with whole grapes is still used to extract the aromatic finesse of the Gamay grapes, as well as some hot pre-fermentative maceration to extract as much colour as possible from the grapes that suffered the most from the drought.
The wines are beautifully concentrated with a lovely volume in the mouth. Tannins are prominent. Tasting is a real pleasure. The nose and palate reveal raspberry and cherry liqueur aromas, smooth blueberry cream accompanied by violets, dark chocolate and pear.
