Gamay

Gamay is an ancient Burgundian red grape variety used as the primary grape in Beaujolais. Wines can be named after their varietal or the region in which the wine is grown and produced. In the case of Beaujolais, this is a wine-producing region north of Lyon, covering parts of Rhone in Burgundy, France. In the Loire Valley, it is used to make Rosé. Around 75% of the world’s Gamay is still grown in France, with much smaller plantings in cool climates like Switzerland, Canada, Turkey, New Zealand and Australia.

Gamay is often associated with a process called carbonic maceration. In this process, the juice ferments mainly within the berries, producing very bright and fruit-forward wines. These methods can be used to make simple wines and add freshness as a component of more complex wines. The resulting wine is a light-bodied wine that shares characteristics of Pinot Noir as it shares origins in Burgundy. The light style leads to lower tannins and generally lower alcohol. Typical flavours are raspberry, violet, and earthy notes, but flavours do vary depending on climate, with cooler climates showing more sour cherry notes and warmer climates exhibiting deeper dark fruits like plum and blackberry. As with many light-bodied wines, Gamay is best enjoyed young or with modest cellaring.

Sorrenberg, in Beechworth, Victoria, is one of Australia’s most famed Gamays, but the Yarra Valley, King Valley, Mornington Peninsula, Geelong, and Canberra all have single varietals worth sampling.

Listed below are the wineries that produce Gamay.

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