Find the Pinot in the Gamay

Tasted February 16, 2020 by WhatsSamSipping with 93 views


This was an examination into how much Gamay tends to "Pinot" as it gets older. So I put a Burgundian Pinot Noir into a thicket of Cru Beaujolais from 2009 to see if people could pick it out of the line up. All the wines were tasted blind and were open for 2 hours prior to the tasting.

Flight 1 (6 notes)

2009 Daniel Bouland Morgon Les Délys France, Burgundy, Beaujolais, Morgon
Dense and dark fruited at first. The tannins had faded a bit and the acidity was fairly subtle.

On second pass the aroma was much more vibrant and floral. The fruit had become sweeter.
2014 A. et P. de Villaine Bourgogne Côte Chalonnaise Les Clous Rouge France, Burgundy, Côte Chalonnaise, Bourgogne Côte Chalonnaise
A paler red color making it stand out from the other wines a bit. Fresh red fruit on the aroma and palate. Hints of snappy vegetation and some wet earth to remind you it is Burgundy.

On second pass the secondary characteristics had faded to the background.
2009 Marcel Lapierre Morgon France, Burgundy, Beaujolais, Morgon
Having had so much Lapierre I recognized this wine straight away. Mint and smoke. Strong mineral flavors, juicy dark fruits, and fresh all the way through.
5 people found this helpful Comment
2009 Domaine des Terres Dorées (Jean-Paul Brun) Moulin-à-Vent France, Burgundy, Beaujolais, Moulin-à-Vent
Lots of dark fruit. A soft texture but still lots of tannin. Not showing any secondary characteristics. This could age for much longer.
1 person found this helpful Comment
2009 Thibault Liger-Belair Moulin-à-Vent Vieilles Vignes France, Burgundy, Beaujolais, Moulin-à-Vent
An aroma full of garrigue. Dripping wet earth and less pronounced fruit. This also had the lowest fill level. Certainly aged faster than the others. Could mistaken this for a dark fruited Burgundy.
1 person found this helpful Comment
2009 Louis Jadot Moulin-à-Vent Château des Jacques France, Burgundy, Beaujolais, Moulin-à-Vent
Probably the most "cookie cutter" of the bunch. While it seemed to lack depth the fruit and earthen notes were very typical. Very Burgundian, but you may not guess Pinot.


A little less than half of the group picked out the Pinot Noir from the lineup. Some people who were better at tasting VA or noticing Carbonic had an easier time eliminating wines. While the lines were blurred a little bit between the varieties I think to really pass itself off as a Burgundian Pinot Noir the Beaujolais would have to be older to develop more secondary characteristics that it shares with Pinot.

© 2003-22 CellarTracker! LLC.

Report a Problem