So Oli @cotedupy 100% Gamay 2021 vintage - what to expect and when to drink?
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Ah, so I'd be interested to hear what you make of that, because it's likely to be a little atypical. You may probably know much of what I'm about to say, and I haven't tried that wine so let me put you off, the below is just my opinion!
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Moulin-a-Vent is a very small appellation right at the northern end of Beaujolais, bordering the Macon in southern Burgundy*. And of all the Crus M-a-V has suffered most from an influx of Burgundy producers in the last 20-ish years looking to expand into the cheaper Beaujolais vineyard sites to the south.
And I use the word 'suffered' advisedly. Because along with their money, almost all have also brought with them what might be termed 'Burgundian' fermentation and elevage, they have transposed the winemaking techniques used for Pinot Noir in Burgundy onto Gamay de Beaujolais. Which wouldn't be much of a problem anywhere else in the world or for any other grape variety...
But Beaujolais is special.
And without carbonic, or semi-carbonic, maceration - it isn't. Gamay doesn't work with initial crushing, or heavy extract, or barriques, or new oak, or any of the other reasons that Moulin-a-Vent is dying.
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* Burgundy (n) /ˈbəːɡ(ə)ndi/
A large and disparate region just to the north of the Beaujolais, producing wines of variable quality. At their best they can on occasion rival those of the Ten Crus.