Gamay

Foillard's Côte de Brouilly from southern Beaujolais is a silky, supple mouthful of dark berries, pink citrus acids, and a streak of minerals. Chillable.

Domaine Bitouzet-Prieur is a decades-long merger between the two Burgundian wine legacies. Vincent Bitouzet and wife Anne Prieur own nearly 30 acres spread among crus and Lieu-dits throughout Volnay, Meursault, and Puligny-Montrachet.... Read More

Forget everything you think you know about Beaujolais. This wine is big and age-worthy for decades, not something usually associated with floral-luscious Fleurie. Clos de la Roilette is a 22-acre lieu-dit in the village of Fleurie,... Read More

Located about a mile northwest of Villie-Morgon lies the hamlet of Corcelette hamlet, which has only a tool supplier and two wineries, including Daniel Bouland's 20 acres of Gamay. Apparently, Bouland is a recluse, so this... Read More

To choose is to renounce, or rather, when you say yes to one thing, you renounce another. By choosing Bon Pas biodynamic Gamay from the pink granite soils of Régnié (Cru Beaujolais), you say no to fining, filtration,... Read More

Some of us remember when Beaujolais-Villages was a cheap, simple wine made with fruit from 39 villages up and down the region, but not this one. Jean Foillard sources organic Gamay from his own northern parcels around the village... Read More

Lignier Passetoutgrain (pahss-too-grah) is steel-fermented, separately-vinified Pinot Noir (about 66%, all sourced from Morey-Saint-Denis) and Gamay. It is bottled unfined/unfiltered to highlight Burgundian complexity, complemented... Read More

Chiroubles (shee-roob-bluh) is not as famous or widely available as other cru Beaujolais, but it is one of the most sought-after by those who appreciate intensely perfumed Gamay. Named after his granddaughter, “Cuvée... Read More

Morgon is located in the central Cru region where Guy Breton joins other founders of the natural wine movement Marcel Lapierre, Jean-Paul Thévenet, and Jean Foillard, in making exceptional Beaujolais. Breton makes this... Read More

Passe-tout-grains might seem like a mouthful, but it's pronounced pass-ah-TOO-gran and means pass all grapes into a blend of Gamay and Pinot Noir. Made by Domaine Rochebin in the Mâconnais region of southern Burgundy,... Read More

Gamay from the Ardeche?! you might wonder. Yes, but it's not like the stuff from Beaujolais. Souhaut preserves old local variants like Gamay Saint-Romain, which is hand-harvested and slow-macerated in whole-clusters with... Read More

With views of the Matterhorn, a cheese-friendly white grape like Gutedel (aka Chasselas/Fendant) is expected, but Switzerland's top three grapes include Pinot Noir and Gamay. In fact, Dôle is the Swiss version of Burgundy's... Read More

Karim Vionnet's goal is to achieve purity with the least amount of intervention. It shows in this fresh, high-toned, precise Villages. Whole cluster Gamay from Morgon, Chiroubles, Fleurie, and Regnie undergoes a full carbonic... Read More

Along with several Morgon winemakers like Jean-Paul Thevenet and Jean Foillard, Marcel Lapierre makes cellar-worthy Beaujolais. Their limited wines have gained cult status and are always in demand among fans of serious Cru wine.... Read More

Along with several Morgon winemakers like Jean-Paul Thevenet and Jean Foillard, Marcel Lapierre makes cellar-worthy Beaujolais. Their limited wines have gained cult status and are always in demand among fans of serious Cru wine.... Read More

Marcel Lapierre created Raisins Gaulois Vin de France as an accessible alternative to his legendary old-vine Morgon Beaujolais. Marcel's son Mathieu continues the tradition using hand-harvested organic Gamay from young vines,... Read More

This is a real Beaujolais that posed as a Nouveau last year. Yes, it was ready by the third week of November, but Domaine Chermette makes Origine the same way they do their high-end Cru wines. Using old-vine estate Gamay from... Read More

Nestled between Chiroubles to the south and Moulin-à-Vent to the north, Fleurie actually combines the lighter, nuanced properties of Chiroubles and the fuller-bodied age-worthiness of Moulin-à-Vent. However, Pierre-Marie... Read More