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 2019 vintage was aged for 9 months in both French and American 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.
On the nose, lively cranberry, red currant and pomegranate notes are complemented by hints of violet and a touch of earthiness. On the palate, ripe raspberry and bright notes of cherry deepen into darker plum and mulberry characteristics. With gentle tannin and a fuller body than expected, the finish is vibrant, long and structured.
Gamay Noir’s natural acidity make it an excellent food wine. Planked or glazed salmon is a great match for our Gamay, as its 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 characteristic.
|100% Gamay Noir||Estate||Niagara Peninsula||Aged 9 months, French and American Oak|
|Release Date||Alcohol||Residual Sugar||Cases|
|July 9, 2021||13.0%||3.0 g/L||440|