There's a barnyard aroma you'll notice on first whiff. Beneath that, you've got a delicious and fruity wine. There's a mixture of red cherries and red berries with a slightly earthy aroma too. On the palate, there's some fresh acidity here that captures your attention. This'll taste fantastic at room temp or with 30 mins in the fridge before serving.
Damien was taught by Georges Descombes (the so-called fifth member of Beaujolais' Gang of Four), bottled his first vintage at 20 years old, and runs a wine bar in Beaujolais' Fleurie. He is a young man on a mission, and his wines are already receiving recognition all over the world (especially on restaurant wine lists).
Gamay and its most favoured terroir of Beaujolais has had a bumpy reputation. Cheap wines that were bland and over-sweetened dominated for too long.Today, gamay is a sommelier's favourite. Its aromas include black and red fruits, floral notes, earthy aromas and even bananas. It can often taste confected and remind you of bubblegum.Most gamay should be drunk young and affordably, but the Cru Beaujolais commands a more serious potential (and price tag to boot).
We did not write trivia for this wine.
In conventional bulk winemaking, cultured yeasts that aim to produce the perfect flavours have grown hugely in popularity. As a result, wild ferments, as part of the natural wine movement, have made a comeback.Wild ferments refer to natural yeasts found in the vineyard and on the fruit. In whites they produce creamier textures and softness. With reds, you'll get funky aromas often described as barnyard, manure, game, etc. Ever smelt a wine that, like this, smells a bit like a barnyard? It'll be from a yeast called brettanomyces (or brett for short).