Domaine Jonathan Pey

I'm often asked; "What does great Gamay taste like?" Well, most of the worlds Gamay is grown in France. And most of it right around my vineyards in central Eastern France.

Gamay can be made in a few different styles (just like, say, Chardonnay), but the best, as in Morgon and Fleurie, are medium-bodied, full-fruited dry red wines. They are a deep ruby red, with wonderfully fresh aromas of herbs and flowers. Gamay texture is silky and often offers a "pop" of bright fruit. Taste a few and you can decide. They have tannins, yes, but they are usually smooth, and high-quality – never "drying".

The "cru" typically do not see oak aging so they will remind you more of a velvety, nervy Pinot Noir (Gamays genetic parent btw), than Cabernet, Zinfandel or Syrah. The classics are known to age well, too. Gamay meticulously grown in these "cru" sites will deliver unforgettable experiences – don't miss them. A fifteen-minute visit to your refrigerator before enjoying will really help them show their stuff. Absolutely top notch.

Shipping and handling included at no charge on 6+ bottles!