Nourish - November 2017

Gamay in Australia
The gamay grape is capable of growing
in a wide range of climates but it really
shines in cooler areas. Sorrenberg
in Beechworth put the variety on
the map in Australia after its gamay
received rave reviews from sommeliers
and wine writers in the early '90s.
Recently there has been a surge of
gamay plantings as winemakers
recognise the potential of the grape to
make delicious but inexpensive wines
that don’t need to be aged for a long
time before release. The majority of
plantings are in Victoria in the regions
classically associated with pinot
noir: Mornington Peninsula, Yarra
Valley, and Beechworth. More recent
plantings are in Tasmania, Margaret
River and cooler parts of New South
Wales. The wonderful thing about

gamay is that, because it lacks the

popularity of pinot noir, those in the

know can pick up extraordinarily

beautiful wines at a fraction of

the cost.

Fermentation with a difference

Carbonic maceration has to be one

of the most alienating wine terms

around, but gamay, or specifically

beaujolais, can’t be discussed without

mentioning it. In carbonic maceration,

bunches of grapes are placed in a

sealed tank to which carbon dioxide

is added. What happens next is the

Willy Wonka-esque winemaking.

Within the berries a unique

fermentation occurs, producing

f lavours of bubblegum, banana,

cinnamon and kirsch. The final wine

is dry (not sweet) and very refreshing

IN BETWEEN THE NOUVEAU AND CRU WINES ARE

BEAUJOLAIS-VILLAGES. THIS IS WHERE SOME OF THE BEST

VALUE AND MOST VERSATILE WINES CAN BE FOUND.