Winery Notes: “With all the wines I make, I am part traditionalist and part tinkerer. With this wine, I hope to capture the things that I love about Cru Beaujolais without slavishly imitating it. I’ve been aging it mostly in a concrete egg, with a few neutral barrels. I find that I generally prefer the wine when it’s aged in concrete, at least so far, but whether that is truly traditional in Beaujolais I don’t know and to some extent don’t care. It works with the fruit I have, and that is good enough for me. My Gamay always has a very low pH for red wine. While you can’t necessarily taste pH, it does allow me to use very low levels of sulfur (SO2 is more effective at low pH). It isn’t “natural wine” but it has very little added to it: no yeast, no bacteria, no acid, no sugar, no new oak. The flavors are fresh and lively and are all derived from the grape, nothing else. Pretty primal stuff, just the way I like it. 120 cases produced. “
Tasting Notes: The Kosuge Gamay is bright, fresh and more svelte than its older sibling. Maybe a bit more true to the essence of the Gamay grape, though who am I to say? I am loving how fresh and lively the Gamay is already. Although young, it already invites the next sip. Or gulp. It’s more on the red fruit end of the spectrum than the previous vintage and sleek on the palate. It will complement all manner of holiday fare, and having just polished off a bottle myself I can say that it is pretty darn tasty on its own!