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I often refer to Switzerland as being the eleventh Cru of Beaujolais but the climate can deliver things that Beaujolais just cannot. This is harvested a good month later than is possible in Beaujolais, and it shows.
The wine is matured in oak, but not too heavily. The result is an elegant and rich Gamay nose with plenty of cherry, mainly black but with red present also. The acidity is very apparent on first sipping but that energises the palate and then the oak, tannins and richer flavours come out to bring perfect balance The cherries continue in the mouth and the freshness is delightful.
It is a big Gamay, a wow Gamay, a lovely wine with layers of flavour and complexity, elegant and fresh.
This is a superb oaked Gamay.
In general I love Gamay unoaked, and too many attempts at oaked gamay that are disappointing. But once I had encountered a good one, I was on the lookout for more. We currently have 3 from Beaujolais, and one from Switzerland - this one. It is the most ambitious, benefiting from the microclimate at the end of Lake Geneva. 3 weeks, sometimes 4, longer season than Beaujolais, and it shows.
|3 Aug 2019
|Keeps at least until
|Matured on the Lees, Malolactic
|Barrel (new), Barrel (old)
|Organic, Oaked, "Slow Wine", Vegetarian and Vegan
|Bought In (year)
I have been tasting this wine for nearly 10 years now, and some older vintages. It will have a subdued phase somewhere around 3 years, though it can happen later. Wait a year, it comes back brighter and more elegant
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