Gamay has been best known for producing fresh and fruity wines for early consumption. This is now changing, with the natural wine movement in Beaujolais. More producers are now placing emphasis on high quality production meaning Gamay has enjoyed a recent renaissance. Wines now show racy acidity alongside rich fruit and clear minerality. Plantings are increasing outside of France, with producers in Australia, New Zealand and USA producing wines in a range of styles.
One of the stars of Beaujolais, Lapalu produces wines in a traditional style. His wines have an intensity reminiscent of Burgundy Pinot Noir (his 2018 vintage was rated very highly and he’s gone from strength to strength).
All production of his Domaine follows organic and biodynamic principles. This is such a pure and succulent expression of Beaujolais, red berries and fruits abound with a fine, savoury finish – indicative of quality and ageing potential. The vines for this wine are over 45 years old and are some of the earliest ripening in the the area. He’s been organically certified for some years. Use of sulphur is eliminated save for a very small amount during bottling. Annual production is only small, running to less than 10,000 bottles.
Are you looking for an even wilder Beaujolais? Try this other natural Gamay, a rare and beautiful thing from one of our favourite producers.
Grapes: 100% Gamay
Suitable for Vegans: Yes
Suitable for Vegetarians: Yes
Food pairing: Lean red meats, French-styled pork sausages and salty hard cheese would bring out the best in this bouncy Beaujolais.