Gamay Wines

The wines of Beaujolais are normally light bodied and fruity with the main grape of the region being Gamay. In fact of the 35,000 hectares of Gamay grown in the world 22,000 of them come from this part of ‘Greater Burgundy.’ Utterly drinkable stuf...

The long maceration will allow a good extraction. The wine will have a good structure and will therefore be able to age several years. This Beaujolais Villages "Combe aux Jacques" must be drunk quite cool in order to protect the delicious aromas ...

Arguably the finest Gamay in Australia (alongside the Sorrenberg version) this is a dry, intense and dense Gamay that carefully balances structure and tannins with some red fruit juiciness to make for one utterly intriguing, soft but firm red wine...

Te Mata is one of the cult wineries of New Zealand, and this is a great intro to the quality of the range. Made from gamay, a cousin to Pinot Noir that is used to make Beaujolais; it’s a poised, fruit-driven wine that shows an abundance of red ras...

2009 was a knockout year in Burgundy, so here is a taste of Beaujolais from a single village to get you started. Moulin-A-Vent tends to produce longer lived Beaujolais made from gamay, a cousin of pinot noir. Aromas of strawberries and raspberrie...

Duboeuf is probably the most famous name in making Beaujolais and his Gamay is the perfect sort of red to give to someone who does not like heavier styles. The good thing about this variety is that it can be chilled and served with a whole range o...

Pale ruby colour, slight purple tinge. Potato peelings aroma. Dusty, earthy. Possible stalk inclusion and carbonic maceration. Not inviting. Very light and somewhat feeble wine. Lacks fruit depth and charm. A light-bodied wine, but it fails to exc...

Light, bright red/purple colour. Fresh estery aromas, 'cherry bubblegum' and some stalky carbonic maceration notes. Traces of pepper. Light-bodied, smooth and easygoing. Soft with a clean dry finish.

Medium to deep red colour, slight purple. 'Horsey' aromas, not clean, too animal for me. The palate is light and soft and rather hollow, lacking intensity and concentration. Lean, somewhat short.

Medium to full red colour, faint purple tints. Clean, cherry-like aromas, fresh and fairly straightforward. The palate is quite high acid and light, soft, lean and balanced, good with food. A light, fairly simple red that is a good quaffing wine.

Dusty, elegant but marginally sweet, with a herbal, floral bouquet of red cherries, raspberries, strawberries and a hint of rhubarb. Medium to light-bodied, it's juicy and sweetly fruited, with a musky, slightly confectionary presence of small red...

It's fermented using wild yeasts and has a (very) small amount of pinot noir included in the mix. It's a gem of a wine - individual and high quality. As has been said before, this is a gamay for Burgundy lovers, as funny as that may sound. It's ...

They only get a crop of gamay every three years, but since the recent change to biodynamics both the vineyard and the ease of turning the resultant grapes into wine have improved significantly. Bass Phillip is an iconic - though often controversia...

Roundstone was tragically burnt out in the 2009 Victorian bushfires. Buying this is a great way to support them € This tastes like a mix of pinot noir and a chianti classico -Italy's famous sangiovese-dominated wine. Once you get your head aroun...

Strong red-purple; one of a handful of gamays being made in Australia, and this is a very attractive and full-flavoured wine. Whether it might be mistaken for a Beaujolais is highly doubtful, but it really does have considerable depth and length t...