Gamay Noir

[ddf68]

Barnesy, it is the very same Gamay used to make Beaujolais. I have had the '96 Willakenzie Gamay and it is a good wine, rather firm and a bit tannic, but balanced and with decent density, especially for the vintage. It is not at all like Beaujolais. Whether that's due to the terroir or vinification (Willakenzie I am sure doesn't do any carbonic maceration, for example) I can't say. I haven't had any other Gamays.

ddf

[This message has been edited by ddf68 (edited 05-21-2001).]