Community Tasting Note

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Saturday, March 16, 2024 - Popped and poured. 100% Gamay from Côte du Py in Morgon. 50 year old vines, whole bunch maceration in concrete and stainless steel vats. Spends some time in stainless steel after. Lightly fined/filtered.

Drank half on day one over ~3 hours, pouring half into a decanter and letting the other half breathe in bottle before enjoying the next day.

Day 1: Pours a deep ruby in the glass, pretty translucent at the edges. Looks like a ripe pomegranate aril. Nose is quite perfumed, with a bouquet of dark flowers meshed with beautiful ripe red fruit. Tiny bit of wet dirt. Only getting more complex with air, now taking on a peppery, savory note. On the palate it’s delivering on those beautiful red fruit notes, tart cherry, raspberry, and cranberry with a sweet tobacco finish, some soft spices (maybe clove or anise?). Beautiful complexity between the fruit, spice and earthy herb notes. With air it seems to be refining towards the ripe raspberry/cranberry. Tannins are fine grained and very well-integrated at this point. Medium body and medium plus acidity to my palate. Finish is longer than I expected.

On day 2 it looks the same, but the nose has clearly moved towards the bright red fruits I got on the palate. Beautifully clear red fruit on the palate, earthiness is a but more pronounced especially on the finish. Now picking up some more pronounced notes of savory herbs. Going to sip on this for the rest of the afternoon/evening.

This paired nicely with Cuban picadillo and rice. It’s a shining example of Gamay. This is delicious and certainly ready to drink. Complex and delicious with a beautiful combination of fruits, body, earth, and acidity. We’ve come a long way from the “evil and disloyal Gaamez” with “great and horrible harshness” as Philippe the Bold, Duke of Burgundy said of Gamay in the 14th century.

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