- Aromas and flavors: strawberry, cherry, spice
- Medium to high acidity and low in tannin
- AKA : Beaujolais, Beaujolais-Villages, Moulin-a-Vent, Morgon
- Only grape which comes in the Beaujolais wines
- Gamay reaches perfection in the granitic soil of Beaujolais region
- Grown extensively in the Loire Valley around Tours where it is typically blended with Cabernet Franc and Côt a local clone of the Malbec
- Commonly grown in the Niagara Peninsula in Canada
- ‘Napa Gamay’ is now known as Valdeguié, and the name Napa Gamay will no longer appear on labels after 2007
- Gamay Beaujolais is considered to be an early ripening Californian clone of Pinot Noir
- Gamay Noir is a permitted synonym for Gamay in the U.S.
- Gets its name from a hamlet near Puligny-Montrachet
- Most of the wine made from this grape is meant to be consumed young
- Can also be made into rose’
- Carbonic maceration used to emphasize the fruitiness of the wine and get it to market quickly, usually within 4 to 6 weeks after harvest, called the “”Nouveaux” style
- Some Beaujolais have an aging potential of up to 2 years
Masters of Wine
Wine and Spirits Education Trust