Gamay

• Color: Red (Purple-Skinned)
• Grape Parentage: Gouais Blanc x Pinot
• Place of Origin: Burgundy (prior to the discovery of its genetic parentage, some theories suggested that Gamay originated in Dalmatia)
• Origin of Grape Name: Gamay’s namesake is the town of Gamay, near Chalon-sur-Saône
• Major Countries of Production:
  • France: 28,836 hectares (2011, FranceAgrimer)
    • Rhône département: 17,443 ha
    • Saône et Loire département: 2,261 ha
    • Loire et Cher département: 1,554 ha
    • Maine et Loire: 967 ha
    • Tarn département: 777 ha
    • Côte d’Or: 179 ha
  • Switzerland
• Synonyms: 
  • France: Petit Gamai, Gamay Rond, Bourguignon Noir, Petit Bourguignon
  • Germany: Blauer Gamet
  • Note: In California, “Gamay Beaujolais” is actually a clone of Pinot Noir, and “Napa Gamay” is actually Valdiguié (Brocol).  True Gamay Noir was imported into California in 1973.
• Gamay Teinturier Variants: Gamay de Chaudenay, Gamay de Bouze, Gamay Fréaux (these may be crossings or mutations developed through mass selection over time)
• Viticultural Characteristics: Thin-Skinned, Early-Budding, Early-Ripening, Susceptible to Botrytis/Grey Rot and Powdery Mildew
• Preferred Soil Type: schist and granite
• Common Blending Partners: Pinot Noir

Typical Descriptors and Structure for Beaujolais

• Visual: Bright Ruby with Purple Tones, Low to Moderate Plus (Low to Medium Minus in basic village wines, with higher concentration in some cru wines), Possible Residual Gas from Carbonic Maceration
• Aromas/Flavors: Moderate Plus to High Intensity
  • Fruit: Tart Red Fruit (Strawberry, Red Cherry, Raspberry, Cranberry, Red Currant), Watermelon
  • Carbonic Maceration Notes: Pear Drop, Banana, Bubblegum, Cotton Candy, Lifted Red Fruit/Floral Aromatics
  • Floral: Violets, Lilacs, Peonies
  • Other: Slight Black Pepper, Dry Savory Herbs
  • Earth: Moderate to High Minerality, Wet Granite, Stony, Crushed Rock
  • Oak: None or Neutral Casks

Structure: Dry, Moderate Minus to Moderate Body, Diminished to Moderate Tannin, Elevated Acidity, Moderate Alcohol