Gamay

Bright ruby colour with purple highlights introduces ripe plum, fresh grape, violet and blackcurrant. The palate is fleshy and harmonious, with red fruit, mild spice and a mineral touch. Gamay from Fleurie undergoes semi-carbonic maceration before resting in stainless steel, preserving freshness and direct fruit character. Fine, silky tannins bring a supple texture to the dry red profile.

Gamay from the Loire Valley forms this natural red wine. The grower’s parcels were already farmed organically when she began working them. After training in viticulture and oenology, she worked alongside natural-wine producers in the Loire and Burgundy before making her first vintage. She later became the owner of the vineyards and retained one hectare planted to Gamay.

Pale ruby colour accompanies smoky tones, green herbs, baked cherry and dried lavender. The palate is lean, with tart acidity, a modest finish and a touch of astringency. The ferment includes eighty-five percent destemmed fruit and fifteen percent whole clusters, and it takes place in stainless steel. Maturation lasts six months, with eighty-one percent in neutral French oak and nineteen percent in stainless steel.

Fruit comes from Julien Moreau’s Domaine de Cambalu vineyards beside the Cher, a Loire tributary east of Tours, where vines grow on clay-limestone soils. Gamay and Grolleau are co-fermented for this red wine, which has eleven-point-five percent alcohol. The cuvée joined the range for this release and was made from grapes grown by another vigneron.

Juicy dark cherry and black raspberry appear with dried thyme, spice and soft earth. The blend contains sixty percent Pinot Noir and forty percent Gamay from Johan Vineyard. Maturation takes place in a mixture of concrete and old barriques. The wine is classified as Organic and Natural. Its conception was inspired by Cheverny, bringing the two grape varieties together in a pure, refreshing red.

Vine peach and a smooth texture accompany velvety tannins in this Régnié. Gamay Noir comes from certified-organic south-facing parcels between 280 and 400 metres, with vines averaging sixty years on sandy pink granite. Whole bunches undergo carbonic fermentation with native yeast in concrete. After slow pressing, the wine matures for nine months in equal parts foudre and barrel.

Deep red fruit appears in a round, juicy profile with energy and complexity. A faint shimmer of tannin is present in the finish without grain. The Gamay comes from seventy-year-old vines on blue volcanic rock. Carbonic maceration and concrete are used, with no sulphur added and no filtration. Fresh acidity is also present, and the wine contains thirteen percent alcohol.

Red cherry and spice sit within a supple, fresh and bright profile. The wine is juicy and light in style, with crunchy red fruit and integrated tannins. Gamay comes from the four-hectare Côte de Bessay plot at the edge of Juliénas, where blue stones and granite are present. A low-extraction, carbonic approach is used in the cellar.