Gamay

is easy to pick up in a wine that you see blind and sort of is very indicative of what it might be.

Even if, you know, I mean, or you look at Britannomyces, I mean, the amount of French wines that present Brett symptoms, but that is like very, very in keeping with the style, especially when you're talking about like, you know, like Loire Valley Gamay and stuff like that.

In fact, if it's not bready, I get a little disappointed sometimes.

I'm looking for the horse saddle.

Having that sort of grounding phenolic presence, I think, can really help bring a lot of the fruit forward nature back into the sort of focus.

In the same way in which I think, you know, there's a lot of places that are doing pinots that are very light in terms of tannin.

And I think my, or Gamay, I think is often my sort of bugbear with this stuff where the complete lack of tannin or... very little amount of tannin, just leads to the wines feeling somewhat directionless and sort of

not really having a lot of momentum.

Just assume that there's always a bottle of Lambrusco there.

Gamay or Beaujolais.

Okay.

You know.

Yeah.

I mean, the same thing, but like Gamay from Beaujolais or somewhere else.

Yeah.

And that's wine.

And that's true of everything.

I used to say, yeah, but Oregon Gamay just isn't as good as, you know, and like, a number of people have now figured out how to make Gamay really well.

And it's also great.

Yeah.

Or I would say it doesn't feel like it at all.

Um, but the spice is throwing me off all over the place, 'cause there's like this, this pepperiness that you find in Syrah, that you could find in Gamay, but it's not.

Or I'm just never drinking...

If, if, if this is a Gamay-

If you gave up Beaujolais, I mean, you're, you're off.

I'm, I'm-

I brought it in, only 7% breakage and I love my glasses and I tried them and I taste everyone coming back.

You wouldn't be able to do that now, but everyone coming back, not to get drunk, But in five months, I knew all my Pinot Noir from my Gamay, my Gamay from my Cabernet Sauvignon, my Cabernet Sauvignon from my, no, et cetera, et cetera.

I knew all my ones.

And I was learning.

And then they also grow Chenin Blanc, which is a Loire grape for sure, but much further west down the river.

So this is 100% Gamay Noir.

Okay.

I was going to say it smells like Beaujolais.

2024, absolutely knockout vintage in the Willamette Valley.

So let's see what you think of this.

I say again, we're working in that same color range, which makes sense, Gamay and Pinot.

often look similar.

And I think is like a piece between sort of, you know, those people who can't take that step between Pino and Shiraz because of those big differential factors.

I mean, obviously we do have, you know, Grenache and some things in between Gamay's, But I think this is a really nice kind of subtle edged, not going to take away the concentration from that beautiful steak you bought from the markets.

And modern wine in terms of its medium bodied, it's bright fruited.

It's not over extracted.