Long time CT poster here, but this is my first thread on WB so forgive me if I “F” this up.
Big fan of Beaujolais here and I was curious who you think does a good job outside of the obvious (Beaujolais)
I’ve had some decent examples from the NY Finger Lakes and even the Traverse City area of Michigan but my favorite examples come from Oregon, specifically have to give some love to Vincent Winery in Willamette Valley. Very solid stuff.
Otherwise if i am on the search for Beaujolais equivalents I am trolling Austria, Germany, Alsace Pinot or lighter reds from the Balkans or those lighter zippy reds like Trousseau in California. Mencia in Spain also comes to mind.
Jolie-Laide from CA has a nice gamay that often shows up on Last Bottle. For non-gamay stuff with the same vibe, I like Frappato or Grignolino from Italy.
Auvergne, in order of consistency most to least, Henri Chauvet, Aurelien Lefort, Patrick Boujou, Francois Dhumes, Vincent & Marie Tricot.
For Jura I only have experience with Labet, as Jacob, Maenad etc. gets their grapes negoce. Francois Rousset Martin also makes one.
For NZ I tried the Sato Alyssum which was very nice.
It’s kinda like asking me what is the best Cabernet Franc outside of Loire. My flippant answer is, none. Although I do love Raats from South Africa.
I drink a lot of Beaujolais, often on a weekly basis. It just pairs so beautifully with simple weekday meals. And they can deliver some high notes as well when you put a little age on them. I’ve rarely found any outside of Beaujolais that are worth consideration, although I will say I love Souhaut. Old vines and whole cluster, they take on a bit more meatier tones, but it is unmistakably gamay. They make me drool.
My favourite Gamays hail from the Massif Central, high up on the Loire. The Côte Roannaise and Côtes du Forez appellations both turn out delicious Gamays which I find superior to any of the Gamays grown downstream in the Central Vineyards and Touraine. The soils are granitic, the variety favoured a particular clone of Gamay known locally as Gamay Saint-Romain. Vinifications often include some whole bunches but they are generally traditional not carbo. Domaine Sérol and Domaine des Pothiers in the Côte Roannaise, which produces the more ‘serious’ wines of the two appellations, are the top domaines.
Hello,
I’m a big fan of Domaine des Pothiers.
I will add to the whole list above my favorite of all:
La Souterone from Heve Souhaut.
Can age 10+ years no problem, so so delicious (and part of my yearly visit at the domaine)
I’d have to agree. I haven’t found gamay that I enjoy as much as Beaujolais typically. I’ve tried some of the gamay from Auvergne, they were solid but lacking some of the deliciousness for me that I find in my favorite Beaujolais. I also really enjoy about Beaujolais the value that the appellation shows where I don’t need to be shy about buying almost any producer if they are my favorite. I think maybe I enjoy it so much that I just don’t feel the need to explore the varietal. I’m realizing (maybe) that this is how burgundy die hard feel about burgundy?
The best non-Bojo I’ve had is the inaugural '25 M. Mathis. That’s Kathryn Kennedy owner/winemaker’s line for his personal passion projects, which are 2 barrel lots. This joins his Godello and Albarino. It’s modeled after his favorite Loire Gamay and made from Santa Cruz Mountains fruit.
I also have specific expectations for Gamay and have had disappointments from CA. (There are some non-current good ones that’ll likely never show up at auction.) A friend will be making her first one this year, also from Santa Cruz Mountains fruit, which i have hope for. Oregon seems a natural, but haven’t had one that fired on all cylinders for me yet.
For CA and OR it’s not going to be something with a big market. So, it should be small production. Some will be from bozos who snapped up available fruit, and some will be from nerds who are really inspired.
