Have you tried wine made from the Gamay grape yet? It produces a light-bodied red wine that is along the lines of Pinot Noir, although not as common.
It would also be rude not to mention Beaujolais when we talk about Gamay because it’s this region, which sits beside Burgundy in France, that produces around 75% of the Gamay in the world.
It’s also worth noting that this low tannin and naturally high acidity wine is a great food matching wine.
I have come across Gamay a few times this year. Sinapius over in Tassie are producing it and I also found this bottle of Paul Nelson Wines PN 2018 Gamay made from fruit from WA’s Ferguson Valley (Geographe wine region) in Naomi’s cellar recently. Needles to say, we had to crack it!
From doing some research online, I’ve found out it’s:
- Hand picked from a single vineyard
- 30% whole bunch pressed
- Wild fermented
- Unfined and unfiltered
Here are my notes:
It’s a light ruby colour in the glass. The nose is rather savoury in character, think mushrooms, soil/earth and violets. I liked BJW’s comment about picking up ‘smokey hickory’ too. While in the mouth that savoury character flows through in the form of cured meat with fruity plum and red fruit characters joining it. It’s a light, easy-drinking and extremely moreish vino.
Naomi bought this for $30 from the Paul Nelson Wines cellar door in WA’s Great Southern wine region. Check out some of her pics from the cellar door below (by the way the wine dog’s names are Ellie and Angus).
All opinions are based on my own taste buds. Wine is subjective & always evolving, so make sure you drink what you enjoy!