GAMAY NOIR
COTEAUX BOURGUIGNONS 2022
COTEAUX BOURGUIGNONS 2022
Grape varietal
100% Gamay Noir with white juice.
Tasting notes
Colour: Ruby red with light violet tinges.
Nose: Fresh intensity, one notices aromas of small red fruit like strawberry and blackberry with a light vanilla note.
Palate: Structured wine, both fruity and sweet spicy. The tannins are present yet are well melted into the wine’s complexity. A toasted taste is present on the finish giving excellent length.
Serving suggestions
Serve ideally at around 15-16°C. (60°F.) as an aperitif and at 17-19°C. (66°F.) with food.
Food and wine pairing
The perfect match with delicatessen, charcuterie, red meats and cheese.
Ageing potential
Ready to drink now, it can be kept 2 to 3 years.
Terroir
Region: South Burgundy, Beaujolais area. Mainly from Saint-Julien village.
Soil type: Schistous Granite.
Age of the vines: 45 years.
Vinification and maturing
The grapes are sorted and destemmed for 30% of the cuvée. Maceration lasts approximately 15 days during which pumping over with oxygenation at regular intervals. Temperatures are controlled and maintained at 25-28°C. (77-82°F.). After the pressing, the temperatures are lowered in order to preserve the fruit aromas.
The wine is then transferred to stainless steel vats to keep maximum fruit flavours. Malo-lactic fermentation is 100% made to enable the wine to soften and prepare for bottling.
Vintage : 2022
Rainfall in June was highly variable from one area to another. In the south of Beaujolais, where most of the Chardonnays are concentrated, there was little rain, unlike the north, where the crus are located. The intense heat of July and August accelerated the ripening process for the Gamay grapes. The harvest was characterised by great disparity between the plots. Some grapes did not withstand these extreme conditions and lost a lot of juice, while others resisted them exceptionally well. Several factors explain these divisions such as the heavily drained soil, the exposure, and the age and yield on the vine. There was little difference between the early and late sectors.
The harvest took place from 23 August to 10 September. Volumes were lower throughout the appellation, but the quality was good. This year we have focused on de-stemming with long macerations to enhance the wine's elegance. Naturally, our traditional semi-carbonated vinification with whole grapes is still used to extract the aromatic finesse of the Gamay grapes, as well as some hot pre-fermentative maceration to extract as much colour as possible from the grapes that suffered the most from the drought.
The wines are beautifully concentrated with a lovely volume in the mouth. Tannins are prominent. Tasting is a real pleasure. The nose and palate reveal raspberry and cherry liqueur aromas, smooth blueberry cream accompanied by violets, dark chocolate and pear.
