Blue Mountain Gamay 2004 Friday, Nov 24 2006
Tasting Notes and Canada and Variety and Red and other reds
This was brought back from Canada to have at a Gamay tasting. At the cellar door we thought it was pretty good and the owner opened one from 2000 that looked super. This was oozing cinnamon and plummy spices. The palate was bright with similar flavours and a little sweet cherry. The flavours lasted a long time and all present thought it was even better with food. One warning, if you book a visit when in Canada timing is precise. Late/early by 5 minutes and you will be ignored. It is worth the visit though.
Tasted : Nov06
Alcohol : 13%
Price : $30
Drink : 2006 - 2010
Source : Cellar Door
Visit winery website
Print this article
eMail this article
4 Responses to “Blue Mountain Gamay 2004”
November 24th, 2006 at 11:10 am
David,
If you really hack into the yields on Gamay does that have a profound effect upon the “complexity” (for want of a better word)of the finished wine? Any experiments done by your good self producing a positive result?
GD
November 24th, 2006 at 11:25 am
Oh yes. It is quite the weed. We keep it to about 2t/acre. Alan at Sorrenberg did a trial of “bits” that went something like 2t/ac to 4t/ac to 8+t/ac
The latter was like flavourless rose as I recall….. never sold of course.
The variety does like some seasons more than others eg in the difficult 02 vintage it was clearly our best wine with very different flavours to other years. It is such a food friendly wine we are really working hard to make it better each year, in the “Cru” style though. I might add that the Beaujolaise themselves were very friendly/approachable/helpful.
November 24th, 2006 at 3:47 pm
Thanks. I might have mentioned it before but I visited Chateau de Bluizard(Beaujolais)in 2002 and the family were telling me that they were still drinking their wines made in the 1930’s, and that these same wines did a very good job of convincing all and sundry that they were in fact pinot noir.
That said, they also made the point that their yields then were less than a third of what they are now (approx 15 tonnes per hectare).
Quite interesting, I would have loved to have tried one.
GD
November 26th, 2006 at 9:15 pm
This is well understood by Prof. Feulliat and numerous Beaujolais. Yields are important and if you speak French and deal with the growers you get a very intersting perspective. It is such a food friendly variety. Bugger all the wine tragics and their various cause celebres, Gamay has a great track record ever since 1395 when Phillip the Bold ordered its removal from Burgundy as the evil grape. The fact that you can buy heaps of top stuff at cellar door for about Aust$12/bottle is quite tragic to me.