Gamay
Gamay (/ɡæˈmeɪ/) is a red grape variety primarily associated with the Beaujolais region of France. Its name derives from the village of Gamay, near Beaune in Burgundy, where the grape was documented in the 14th century[1]. While once grown more widely in Burgundy, it became closely linked with Beaujolais after restrictions imposed in favour of Pinot Noir.
Background
The earliest records of Gamay date to 1360 in Burgundy, where it gained popularity among growers for its high yields and reliability[2]. In 1395, however, Philip the Bold, Duke of Burgundy, issued an edict banning Gamay from Burgundy’s vineyards in favour of Pinot Noir, citing quality concerns[3]. This decree pushed Gamay southwards into Beaujolais, where it became the dominant variety and shaped the region’s viticultural identity.
Characteristics
Gamay is an early budding and vigorous vine, capable of producing high yields if not carefully managed[4]. It thrives in granite and schist soils, which contribute to the expression of structure and minerality in cru Beaujolais wines. The grape is sensitive to coulure and downy mildew, requiring attentive vineyard management. Wines from Gamay are typically light in colour with vibrant acidity, marked by aromas of red fruits such as cherry and raspberry, often with floral and peppery notes.
Use in winemaking
Gamay is almost synonymous with Beaujolais, where it is the sole permitted red variety in the appellation. The region is notable for its use of carbonic maceration, which produces fresh, fruit-forward wines with soft tannins[5]. The grape also shows considerable versatility, producing more complex and ageworthy expressions in the ten Beaujolais crus.
Beyond France, Gamay is cultivated in Switzerland, where it is often blended with Pinot Noir to produce wines known as Dôle[6]. Plantings are also found in Canada, Oregon, and California, where it is valued for its approachable style and ability to produce fruit-driven wines.
See also
References
- ↑ Robinson, Harding & Vouillamoz, Wine Grapes, HarperCollins, 2012, p. 392.
- ↑ Dubois, Le Gamay et le Beaujolais: Histoire et Terroir, Éditions du Terroir, 2008, p. 41.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, p. 304.
- ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., 2019, p. 108.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, p. 305.
- ↑ Robinson, Harding & Vouillamoz, Wine Grapes, HarperCollins, 2012, p. 393.