Gamay

Originating in France, the Gamay grape is a dark purple diuretic fruit used predominantly in the production of wine. Obscure yet reliable, this grape variety is known for its ability to resist frost, making it a suitable choice for colder regions, particularly the well-known wine territory of Beaujolais. This cultivar is widely celebrated for its succulent, light-bodied wines that exhibit fruit-intensive, floral impressions with a subtle earthiness.

Its vine produces vigorous shoots that often need stringent control to avoid overproduction which may dilute the quality of the crop. The grape berries are medium-sized with thick skin, making them less susceptible to diseases and more resistant to transportation. They are typically harvested in the first two weeks of September, with the harvest season extremely short.

Wines produced with Gamay have a striking ruby hue and feature primary notes of red fruits like strawberries, raspberries and cherries often merged with hints of violet and lilacs. The high acidity and the low tannins of Gamay wines make them an optimal choice for light meat dishes or a variety of cheeses.

Despite its French origin, the popularity of the Gamay grape has spread, and it's now grown in several regions across the world, including select areas of Switzerland, Canada, USA and New Zealand. These regions have recognised the grape's unique attributes and promising potential in the world of winemaking.

However, despite having such unique characteristics, Gamay has somewhat remained in the shadows of the prestigious Pinot Noir. It is often underestimated, but those who understand its true worth know that Gamay, with its foundational brightness and sanguine simplicity, presents a sensation like no other, embodying the 'joie de vivre' of grape varieties.

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