Nevertheless, I've wanted to make Gamay for years. It's a noble grape but has a reputation for not being so serious, perhaps a wild friend of the more buttoned down Pinot Noir. That's not entirely accurate - Gamay can be very serious. It's just not taken seriously all that much.
I remember working for a producer years ago that had a small amount of Gamay vines. I was so excited, asking questions about how the wine is made and where it ends up. The answers weren't so exciting. The producer sighed and said he didn't really think much of the Gamay. I think it was blended away as a small component in a basic Pinot Noir bottling. I was a little heartbroken, especially after fermenting the grapes that harvest. Such bright and peppery wine, I never forgot it and dreamed of making my own some day.
|Gamay fermenting naturally w/ one punch down a day|
How was the fruit? Like everything I had this year, the grape chemistry was incredibly good, surprisingly so given the hot summer. The Gamay looked and tasted great, even if some people might have thought it was a little early to pick. I like grapes like I like meat, medium rare. So brix was 21.7 and pH 3.24, pretty much perfect if you ask me.
|A brilliant scarlet color to the new Gamay|
|Hoping for something poetic, so my e.e. cummings inspired barrel tag|
As with most red wines in the 2015 vintage, my Gamay is unusally dark in color despite it's fresh acidity and lowish alcohol. We'll see how the color changes over a year of aging in old French oak barrels. I plan to bottle at the end of next summer. Look for this wine next fall.