Overview of Gamay Gamay has been used to describe various varieties, but the principal one, grown in Beaujolais, is Gamay Noir. Its origins are subject to a considerable amount of misinformation. It has been claimed to be a clone of Pinot Noir, for which there is no evidence. It has also been claimed to be identical with the grapeBlaufränkisch, which is grown in Austria (also known as Lemberger and Kékfrankos in Eastern Europe), but although the grapes similarly give quite light red wines, there is no evidence they are the same. The variety grown in California that is called Napa Gamay is in fact mostly the grape Valdiguie (originally from the Southern Rhône, although apparently some vineyards do have clones of the authentic Gamay Beaujolais).
The Gamay varietal Gamay Noir is the grape of Beaujolais, where it accounts for >98% of all plantings. Since 1960 this variety has been subject to qualitative cloned selection (lowering yields, improving sugar content). 32 clones are presently certified, of which 10 are commonly grown. Gamay is a hardy, quite productive grape that does best in warm climates, but especially on acidic, granite soils. Vinified in a conventional way, it often makes a rather thin and acid wine, although much better results are obtained in the best areas of the Beaujolais Crus. Much Beaujolais is vinified partly or (wholly, as in the case of Beaujolais Nouveau) by carbonic maceration, to produce a wine that is a light purple, with very low tannins, high acid, medium weight, and an aroma of fruit juice, good for early consumption.
The taste of Gamay Most Beaujolais is a bright ruby color, with only the more serious Crus showing more density and garnet hues. Flavors show forward red cherry fruits, often quite aromatic, with esters evident where carbonic maceration was used. Acidity keeps the wine fresh.
Varietals in Beaujolais The only grape variety authorized for red wines is Gamay, a rather prolific, thin-skinned grape that ripens early. Yields are relatively high but local opinion is that the quality of wine from Gamay is not improved by restricting yield, although it is better with old vines. Pinot Noir is no longer planted in Beaujolais. The small quantity of white Beaujolais produced is made from the Chardonnay variety (although Aligoté is permitted) and represents 1% of total production (mostly in the extreme North of the region, close to Mâcon).
Gamza
