100% Gamay Noir.
- Deep garnet red colour with with violet highlights.
- Intense nose with black and ripe fruits aromas such as burlat cherries, blueberry and blackcurrant, blending perfectly with spicy and roasted notes.
- 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 and a light toasty and spicy, quite surprising long finish.
Drink with all type of delicatessen, cold and cured meats, red meat and cheese but also exotic dishes such as coucous, chili con carne, fajitas and tajine.
Serve at a temperature of around 15-16°C. (59-60°F.).
Ready to drink now but can also be kept 2 to 3 years.
The Burgundy appellation covers 384 communes in the Yonne, Côte d’Or, Saône et Loire and Rhône départements Beginning in the Chablis and Auxerrois region in the north, by way of the Macon area, through Côte d’Or, the Côte Chalonnaise and the Beaujolais vineyards to the north of the Rhône département the Burgundy Appellation comes from a great diversity of soils.
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 Saint Amour Gamay from the vineyards of the Beaujolais and Beaujolais Villages appellations cannot be used in the case of this new appellation.
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.
Nature certainly set a challenge for the winegrower and the winemaker with this vintage.
It began with very warm temperatures at the end of February which led to an early bud break. The historic frost in April then destroyed young shoots that had emerged too early, significantly affecting the future harvest. Changing weather continued to characterize the vintage through to the harvests. There were spells of rain from May to mid-August, obliging winegrowers to be constantly on the alert.
The only periods of relative calm were during flowering, which took place in good conditions for the formation of the future fruit, and the “véraison” (colour change), which benefited from the return of the sun from mid-August. The vagaries of the weather contributed to the development of outbreaks of disease, which were contained thanks to the tireless efforts of our winegrowers. In spite of this, considerable sacrifices had to be made to ensure a high level of quality, and rigorous sorting of the fruit in the vineyard and on arrival at the winery was necessary.
This vintage also required a major technical effort. The vinification had to be carried out with meticulous attention and precision. We took particular care over the extraction of coloring matter, the balance of the structure and the aromatic expression of our red wines, and of the freshness, balance of acidity and aromatic potential of our white wines.
From the first tastings, this vintage presented excellent flavour and aroma potential, and the balance of acidity was contained. The wines are less sunny, revealing a more moderate character, lighter in terms of alcohol and in tannic structure. These are wines that will assert their personalities by offering a diverse palette of flavours and textures, like the growing season.
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