@Delectable Wine: This is the Gamay Sauvage. I didn’t see it in the database.
My last of three bottles that I’ve followed over the last 2-3yrs (one bottle a year). Swiss Gamay! Fun to try and explore this region. As a 2016, this seems almost at peak, so these can probably hold a few more years.
Even though this was my third time to try this, my initial thought at pop and pour was that this seemed some one-dimensional, but then it seemed like a combo of Sonoma coast Pinot and cru Beaujolais. Plenty of ripe black cherry and ultra savory herbs. 30mins later, the aromatics absolutely exploded…whole cluster + carbonic flair…crunchy, stemmy, pure gummy fruits (bright red, blue and black fruits). I didn’t get the wintergreen note I get with most cru BoJo, but I also didn’t get the sappy red and black fruit I get with some Sonoma coast Pinots. 13.8ABV. Great acidity. Give it a half hour or so to bloom, or hold another 2+yrs. — 2 years ago
Magenta color. Threw small amount sediment. Perfumed floral nose of violets. Light to medium bodied. Tart raspberry & cranberry. Super high acidity (?VA) was a detractor for me. Couldn’t tame it with food. — 4 years ago
Juicy and tart, food friendly. — 6 months ago
Fresh, juicy and floral. Needs some air. Fun. — 3 years ago
So I guess this is a Gamay from the Rhône? Didn’t know such a thing existed but this is the best “Rhône” I’ve had in a long time - mostly bc it’s a Beaujolais through and through - classic muddy/cloudy consistency, intense fruit on the nose. Only issue is that it’s still very sparkly on the palate, so definitely needs a few more years. Or a very long decant. Tons of potential — 9 months ago
Pcg aleglz @monarch — 3 years ago
ZC
Selfridges feiyu - smoky, bubble gum / banana, typical Beaujolais wine, low sulphate, natural fermatation, works well chilled ( only works with low tanning wine) — 21 days ago