Michel Guignier

Beaujolais Gamay

8.817 ratings
8.83 pro ratings
Beaujolais, Burgundy, France
Gamay
Chicken, Game, Turkey, Duck, Goose
Top Notes For
Brian McMahon

Sales Polaner Selections

9.0

Region: Beaujolais
Appellation: Beaujolais
Wine type: Red
Varietals: Gamay
Organic: Certified
Vineyard: The Beaujolais appellation spreads over 30 km between Saône Valley and Haute-Azergues and Haut-Beaujolais hills from North to South. This wine is primarily made with fruit from the Morgon sector.
Orientation: South facing with a slight slope.
Soil: Decomposed granite and crumbly schist referred to regionally as "rotten rock".
Viticulture: The vines are 40 years old; they are pruned quite extensively to limit the yield; all the bunches are picked by hand and then very carefully sorted to retain only the fully ripe, whole bunches.
Vinification: Semi carbonic maceration for up to 7 days. Traditional Vinification temperature: 22° C at the beginning of fermentation and 32° C at the end. On pressing, cooling to 22° C to retain as much aroma and flavor as possible.
Aging: In vats on the lees. All terroirs vinified and aged separately.
Production: 550 cases
Notes: Lacy and charming with a suprising amount of structure for an entry level Bojo.

Region: Beaujolais
Appellation: Beaujolais
Wine type: Red
Varietals: Gamay
Organic: Certified
Vineyard: The Beaujolais appellation spreads over 30 km between Saône Valley and Haute-Azergues and Haut-Beaujolais hills from North to South. This wine is primarily made with fruit from the Morgon sector.
Orientation: South facing with a slight slope.
Soil: Decomposed granite and crumbly schist referred to regionally as "rotten rock".
Viticulture: The vines are 40 years old; they are pruned quite extensively to limit the yield; all the bunches are picked by hand and then very carefully sorted to retain only the fully ripe, whole bunches.
Vinification: Semi carbonic maceration for up to 7 days. Traditional Vinification temperature: 22° C at the beginning of fermentation and 32° C at the end. On pressing, cooling to 22° C to retain as much aroma and flavor as possible.
Aging: In vats on the lees. All terroirs vinified and aged separately.
Production: 550 cases
Notes: Lacy and charming with a suprising amount of structure for an entry level Bojo.

Nov 18th, 2014
D Manos

Excellent weeknight one with a rotisserie chicken simple yet satisfying

Excellent weeknight one with a rotisserie chicken simple yet satisfying

Apr 5th, 2023
marc kelly

Nice on the nose but a little thin yet still somewhat tasty

Nice on the nose but a little thin yet still somewhat tasty

Dec 3rd, 2018
Strolie

Good! Fruity

Good! Fruity

Nov 16th, 2017
Peter J.

2012

2012

Jun 18th, 2014
Aaron Fossi

Lightish and fun. A little bit of the funk. Not bad.

Lightish and fun. A little bit of the funk. Not bad.

Nov 24th, 2015
Beth Cotenoff

Beth had this 9 years ago

Beth had this 9 years ago

Oct 7th, 2014
Parker Todd Brooks

Parker had this 5 years ago

Parker had this 5 years ago

Oct 13th, 2018
Takashi Mochizuki

Takashi had this 6 years ago

Takashi had this 6 years ago

Mar 14th, 2018
Peter Boyce

Peter had this 6 years ago

Peter had this 6 years ago

Mar 13th, 2018