Historically one of the oldest varietals, Gamay Noir is most popularly grown in the Beaujolais and Loire Valley regions of France. Much like those two regions, the rich soil composition and cooler climate of the Beamsville Bench create an ideal growing environment for the varietal to thrive.
While the 2016 vintage was aged for 14 months in oak, our winemaker Philip Dowell used an older, more neutral oak to preserve this Gamay’s natural fruit-driven character. A brilliant ruby in colour, this wine is elegant and approachable for all palates.
Lively cranberry, red currant and pomegranate notes are complemented by a deeper hint of black pepper and a touch of violet. On the palette, the red fruit expands into darker notes of mulberry and plum, with gentle tannin, great acidity and an underlying slate stoniness. The finish is bright with vibrant fruit following through to the end.
Gamay Noir’s natural acidity make it an excellent food wine. Planked or glazed salmon is a great match for our light-bodied Gamay, as it’s bright acidity will cut through the richness of the fish. For a more casual approach, consider a tomato based pizza to match flavours and acidity, or a barbecued burger to bring out some of Gamay’s spicier pepper notes. In terms of cheese, a cream based cheese such as Brie or an herbed goat cheese will bring out this wine’s fruit characteristics.
|100% Gamay Noir||Estate||Beamsville Bench||Aged 14 months, Demi Muid|
|Release Date||Alcohol||Residual Sugar||Cases|
|February 1, 2019||13.0%||3.5 g/L||511|