- AppellationBourgogne Gamay
- Grape varietyGamay & Pinot Noir
- Average vine age 25-35 years
- SoilGranite, clay and limestone
- Average yield50 hl/ha
- HarvestHand picked
- Cellaring Potential2-3 years
- Serving temperature 14-15°
- Bourgogne Gamay became a new regional appellation as of the 2011 vintage. The grapes must come exclusively from the Beaujolais Crus (Brouilly, Chénas, Chiroubles, Côte-de-Brouilly, Fleurie, Juliénas, Morgon, Moulin-à-Vent, Régnié, Saint-Amour). Gamay from the vineyards of the Beaujolais and Beaujolais-Villages appellations cannot be used in the case of this new appellation. Our approach is to produce a wine which focuses on fruit and freshness with consistent quality.
- FermentationTraditional in open vats
- Ageing10 months ageing in stainless steel vats
- Tasting NoteThe Bourgogne Gamay 2012 is mainly made up of Moulin-à-Vent with 15% Burgundian Pinot Noir completing the cuvée. This wine is shimmering garnet-red in colour and reveals aromas of violet and quince. It is tasty, round and rich, revealing flavours of wild strawberry.
- Food PairingCharcuterie - roasts - cheese
- Bourgogne Gamay 2013 - Rochdale Observer - "Vibrant"
With Gamay grapes mainly taken from Fleurie and Pinot Noir from Cru Vineyards, this wine boasts vibrant, fresh fruit aromas of wild berries. (Andy Cronshaw, UK)
- Bourgogne Gamay 2013 - Le Gourmet TV - August 2016 - 4 stars
"Absolutely gorgeous fruit driven wine"
- Bourgogne Gamay 2013 - Wine Align - November 2015 - 88/100 & Silver Value Medal
Ripe, sweet cherry, florals, pretty strawberry and fine spices on the nose. The bright, juicy palate carries the same, with lightly earthy, fine grained tannins and a subtle stony savouriness on the end. By Treve Ring (Canada)
- Bourgogne Gamay 2011 - Vancouver Magazine - January 2015 - Vancouver Wine Awards 2015: Best Of Show
Our winner is from a fabulous vintage in Beaujolais, with even weather that ensured full flavour development and fruit richness, but at lower alcohol levels. Pretty aromas of red berries and savoury spice usher in a juicy palate, with cherry notes, bright acidity, a polish of oak, and a mineral-edged finish. Light, lithe, and lively par excellence, it will pair with pâté, spicy tuna burger, or classic bistro steak frites. By Dj Kearney (Canada)
- Bourgogne Gamay 2011 - BC liquor Stores - November 2015 - "Get them while they're hot"
Bourgogne Gamay is a new appellation with 2011 being its first vintage. This medium-bodied wine is fresh and fruit-forward with notes of dusty cherry and red berries. It is light, crisp and juicy with a refined soft-cherry note on the finish. (Canada)
- Bourgogne Gamay 2011 - Under the grape tree - November 2013 - "Very Good"Peppery and spicy, with smoky cherry and raspberry fruit aromas and flavors, hints of crushed violets and undertones of dried herbs.
- Bourgogne Gamay 2011 - Wine Review Online - July 2013 - 89/100With their first vintage, Maison Louis Latour has produced a thoroughly charming wine. The earthy fruitiness of Gamay grown in superior places comes through and is buttressed by a pleasing firmness of Pinot Noir. Low in tannins, it's even more refreshing slightly chilled, which makes it a fine alternative to rosé for summertime drinking. It's the French countryside in a bottle. By Michael Apstein (USA).
- Bourgogne Gamay 2011 - Tasted Journal - June 2013Lots of primary fruit, round and generous palate, juicy with medium weight, rounded and supple finish, nice drinkability. By Andreas Larsson. Dark purplr red with violet hue. Well-structured nose with restrained fruit, hint of minerality. Medium weight and length with juicy fruit on the palate. By Markus Del Monego.
- Bourgogne Gamay 2011 - Newcastle Journal - October 2012 - "Remarkable value "Wine Extras: It is moot point whether Burgundy includes Beaujolais its southern neighbour, but according to the rules for the new appellation of Bourgogne Gamay it certainly does. Louis Latour's Bourgogne Gamay 2011 is a blend of Gamay from three of the best Beaujolais crus with just a little stiffening of Pinot Noir. More savoury and chewy than my wines of the week, it's remarkable value. By Helen Savage (UK)
- Bourgogne Gamay 2011 - Cumberland News - October 2012 - "A Beaujolais with extra weight and smoky twist"Its grapes come from the Beaujolais villages of Fleurie, Chénas and Regnié, and while it is indeed 85 per cent gamay, the balance is the classic Burgundy grape pinot noir. The wine is vinified with oak contact, producing more weight than is normally the case with Beaujolais. The nose has classic gamay cherry aromas with a smoky twist from the oak. The palate is soft, yet complex, with reasonable length and good depth of flavour. And its freshness and lively acidity make it a good choice to partner fatty meats such as pork and duck. (UK)
- Bourgogne Gamay 2011 - Blackpool Gazette - December 2012 - "Delicious"It's a rather red-fruited blend of all that's best in the area from a new regional appellation. It's an upfront red rather than restrained, quite peppery, lightly spiced, lush forest fruits and cherries throughout, tannic kick, nicely rounded wine - delicious. By Jacqui Morley (UK).
- Bourgogne Gamay 2011 - Western Daily Press - September 2012 - "You'll be in no doubt"This 2011 vintage, the first to be made under the designation, is from leading Burgundy producer, Louis Latour, who tells me the wine is 85% Beaujolais from the crus of Chenas, Fleurie and Regnie, and 15% Pinot Noir. It is both plush and juicy, silky and refreshing, every inch a Gamay and a Beaujolais. You'll be in no doubt. By Ned Halley (UK)
- Bourgogne Gamay 2011 - Jamie Goode's Wine Blog - September 2012 - 89/100Lovely vibrant juicy cherry fruit nose with some sappy greenness. Juicy and rounded with sweet cherry fruit on the palate, as well as some raspberry bite, and a bit of tannic grip. Very enjoyable. By Jamie Goode (UK)