Variety
RedGamay
Also known as: Gamay Noir, Gamay Noir à Jus Blanc
Early-ripening red variety from Burgundy and the basis of Beaujolais; fruit-driven, low-tannin wines with cherry and violet aromas.
Portrait
Gamay, strictly Gamay Noir à Jus Blanc, is a cross of Pinot and Gouais Blanc and is thus related to Chardonnay. The name comes from the village of Gamay near Saint-Aubin in Burgundy. In 1395 Duke Philip the Bold banned its cultivation in Burgundy in favour of Pinot Noir; the variety withdrew to the granite hills of Beaujolais, where it dominates to this day. In Burgundy itself it is found mainly in the Mâconnais and in blends such as Passe-tout-grains.
The vine buds early, ripens early and is productive; it does best on granite and schist soils. Gamay is susceptible to frost and powdery mildew and needs yield limitation. Carbonic maceration is typical and gives fruity, soft wines of low tannin; cru wines from sites such as Morgon or Moulin-à-Vent can mature for several years.
Gamay goes with charcuterie, poultry, bistro cooking and mild cheeses and is often served lightly chilled.
Taste profile
Six axes — acidity, sweetness, body, tannin, aroma intensity and depth — on a 0–5 scale, based on typical style. Real wines vary by region and producer.
Typical aromas — Gamay
These 6 aromas typically define Gamay. Actual taste experience varies by region and style.
Cherry
Raspberry
Strawberry
Violet
Pepper
Banana (carbonic maceration)
Gamay aroma families
These aroma categories are characteristic of Gamay. Other varieties have different focuses.
Fruit aromas are the most common and come directly from the grape, ranging from citrus through stone fruit to black berries.
Floral aromas are especially marked in aromatic varieties like Riesling and Gewürztraminer.
Spicy aromas often emerge from oak aging (vanilla, clove) or with maturity (black pepper).
Key regions
Gamay is grown in the following regions of our atlas. Click to see wineries.
Wineries with Gamay
1 curated profiles in our atlas grow Gamay.
1 wineries
