Description
Burgundy, France
Bourgogne Gamay is an appellation created in 2011, which blends Gamay exclusively from the 10 Cru Beaujolais appellations – with up to 15% Burgundian Pinot Noir.
Cuvee Pierre Delafond is made from 100% Gamay with traditional Burgundy vinification methods in thermos-regulated stainless steel vats for 3 weeks. Cold-maceration at approximately 8°C with cap-punching and pumping over for the extraction of colour and structure. Fermentation has a temperature peak at 30°C followed by post-fermentation maceration at 25°C.
Maturation is in barrels (30%) and vats (70%) for 8 to 16 months with malolactic fermentation. 25% of these barrels are new oak.
Tasting Notes: Bright, vibrant garnet red, with purple reflections. A beautiful expression of Gamay, with fruity notes of cherry, blackcurrant, exotic fruits, peony and black pepper. A light delicate palate, with tight tannins, ripe fruit and plenty of interest in the finish.
Food pairing suggestions: Excellent with grilled meats and rich sauce dishes such as coq au vin, lamb blanquette or beef stroganoff.
