Tasting Notes Made from 100-percent Gamay Noir, the wine is produced through carbonic maceration, a technique traditional to Beaujolais wherein the grapes are fermented on the stems in a fully enclosed vessel filled with CO2 to macerate the skins. The resulting wine is bright and juicy with flavors of strawberry balanced by savory herbs and earthy mineral notes. Medium-bodied with light tannins, it’s a wine that would pair exceptionally well with anything on the autumn table.

Sustainability Vegan t, Organic In Practice t, Natural Fermentation t

The Gamay Noir grape, which hails from the Beaujolais region and also flourishes in the Loire Valley of France, has witnessed a rapid popularization in growth in the U.S. over recent years. A fact that that makes us very happy as Gamay is now such a large part of our production (second only to Pinot noir!).