From: Puy de Dome IGP, Loire Valley, France
Varietal: Gamay
Taste: This gorgeous Gamay is sure to become a new favorite! 100% Gamay Noir farmed without herbicides. Fermented and aged 6 months in stainless steel. Bottled unfined. Once poured, you’ll note an intense and brilliant ruby color. Aromas of red fruits, candied blackberries, with a hint of cinnamon. A fresh and fruity palate, very balanced with mineral notes and a silky finish. We recommend serving this wine slightly chilled.
Pairing: You’ve got many pairing options for this lovely red wine. Picnic fares like ham and cheese buns or jambon-beurre baguettes, fried chicken, roasted chicken or pork with caramelized shallots and potatoes, anything with mushroom, roasted vegetables (especially butternut squash), rice or farro dishes, pasta with Mediterranean herbs and olive oil, meals based around eggplant, pizza, meatballs, roasted or grilled salmon, etc., etc., you get the idea— and that’s why we’re sharing this humble and delicious recipe for our suggested pairing today. Like this wine, the dish below, Button Mushrooms à la Crème by David Tanis, is easily accessible, versatile as a side or main feature, easy to make and enjoy, and most importantly, delicious!
Button Mushrooms à la Crème
By David Tanis
About. We were thrilled to find this wine and found this lovely article about the region and the producer when we were looking for information to share with you.
An Eruption Of Gamay In Côtes D’Auvergne
August 8, 2020 by Wink Lorch of The Circular
The Desprot family has been making wines in Auvergne since 1885. Volcons d'Auvergne is managed by the 5th generation Pierre Desprot and his two daughters, Leo & Lucie. One of 10 volcanic AOP appellations in the world, they strive to highlight the rare terroirs of ash, lava & basaltic deposits in all of their wines.
Vineyard Information
Grape varieties: 100% Gamay Noir d'AuvergnePlot Size: 3.5 ha (8.65 acres)
Average age of the vines: 20-25 years
South-Southwest facing
Elevation: 350-450m (1150- 1476ft)
Soils: Basalt & clay-limestone
FARMING PRACTICES
• Training method: Guyot simple
• Cover crop between the vines
• Work the soil between each row
• Canopy management & de-budding to help counteract disease
• No herbicideWinemaking
• Mechanical harvest at night/ Destemmed (100%)
• Fermentation: Temperature-controlled stainless steel tanks - 21
days
• Malolactic fermentation: completed in stainless steel tanks
• Maceration technique: pump-overs once a day for & 8 days
• Pneumatic press
• Aging: 6 months in stainless steel tanks
• Fined: No
• Filtration: Tongentiel
• 502 Total, <83ppm, Vegan: No
