I headed to Noble Rot recently and was very kindly presented with this epic wine.
Anybody who knows me knows my obsession with Gamay, and this wine deserves a post all of its own. Standing for Roberts, Parr, Myers (Nathan Roberts and Duncan Arnot Meyers of Arnot Roberts, and Rajat Parr of Sandhi Wines and Domaine de la Côte), the wine was conceived in 2010, with its first vintage in 2011. The idea was to create a world class Gamay from California’s granitic soils, which are similar in composition to the soils of Gamay’s home: Beaujolais.
With the help of Steve Edmunds, this group of brilliantly talented winemakers were able to source the only two vineyards in California planted with Gamay Noir (which previously has been confused with Valdigue (which was exported as “Gamay” but is not the same whatsoever).
Both vineyards are in California’s El Dorado, in the Sierra Foothills. The soils from Barsotti Vineyard are granitic, and Witter’s Vineyard is on decomposing granite and volcanic clay-loam.
The result: they’ve nailed it.
NOTES: Lovely lifted nose – crunchy bright cherry stones and a strong minerality. On the palate, there’s a lot of frozen raspberries and a lovely slightly chewy texture. A pretty and soft finish. I think this will also age beautifully – it would be interesting to try this in ten years’ time (if you can avoid drinking it now….)