Gamay

According to VIVC, the Vitis International Variety Catalogue, Gamay's country of origin is France. VIVC lists the variety under the prime name GAMAY NOIR, variety number 4377, with a noir berry skin. It gives parent 1 as HEUNISCH WEISS and parent 2 as PINOT NOIR, under its own prime names, and records the pedigree as confirmed by markers. jancisrobinson.com names the same pair as Pinot Noir and Gouais Blanc, writing: 'According to DNA analysis Gamay is a member of the vast family of Burgundian grapes spawned by Pinot Noir and obscure white grape variety Gouais Blanc, doubtless centuries ago.' Among the studies VIVC cites is a 1999 paper in Science by Bowers and colleagues, which reports that sixteen wine grapes long grown in northeastern France, including Chardonnay, Gamay noir, Aligoté and Melon, have microsatellite genotypes consistent with their being the progeny of a single pair of parents. VIVC records GAMAY NOIR as parent 1 of both Gamaret and Garanoir, two varieties it gives Switzerland as their country of origin.

• Country of origin, according to VIVC: France
• Parents as VIVC lists them: HEUNISCH WEISS and PINOT NOIR, pedigree confirmed by markers
• Parents as jancisrobinson.com names them: Pinot Noir and Gouais Blanc
• Offspring VIVC records: Gamaret and Garanoir

jancisrobinson.com says true Gamay, known as Gamay Noir à Jus Blanc to distinguish it from a host of red-fleshed grapes often called Gamay Teinturier, has been grown in Burgundy at least from the 14th century, when its supplanting of some Pinot Noir territory was regarded as scandalous by some. The same source says it yields more generously than Pinot Noir and is much easier to grow. Inter Beaujolais says the variety has been planted in Beaujolais since the early 17th century and that the gamay variety and the Beaujolais vineyard share a common history. The region's crus gained AOC status between 1936 and 1988, per Inter Beaujolais, and Beaujolais Nouveau wines were first commercialised on 15 November 1951. WSET writes that by the 1970s and 1980s, thanks to the marketing of Georges Duboeuf, Beaujolais Nouveau became a global event, before oversaturation and a focus on quantity over quality saw its popularity wane by the early 2000s. Since 2010, Inter Beaujolais has organised the International Gamay Competition to promote the variety.

• Grown in Burgundy at least from the 14th century (jancisrobinson.com)
• Planted in Beaujolais since the early 17th century (Inter Beaujolais)
• AOCs created: Chiroubles, Chénas, Fleurie, Morgon and Moulin-à-Vent in 1936; Beaujolais in 1937; Brouilly, Côte de Brouilly and Juliénas in 1938; Saint-Amour in 1946; Beaujolais Villages in 1950; Régnié in 1988 (Inter Beaujolais)
• Beaujolais Nouveau first commercialised on 15 November 1951; a 1985 decree set the third Thursday of November as its release date (Inter Beaujolais)

Inter Beaujolais writes that although granite soils seem to be its soil of choice, the variety is good at adapting. In Beaujolais, it says, the communal AOCs (the Beaujolais crus) are in the north, where the soil is often sandy, half granitic in origin, while the regional AOCs are generally in the south, where the soil is often clayey, sometimes chalky. jancisrobinson.com says Beaujolais depends entirely on the Gamay grape, and that it is also grown widely just to the north in the Mâconnais, where red Mâcon is usually based on Gamay. In southern Burgundy, as in Switzerland, there is a tradition of blending Pinot Noir and Gamay, specifically in Dôle; the official Burgundian name for this is Bourgogne Passetoutgrains. The same source lists St-Pourçain, Châteaumeillant and Coteaux du Giennois in the upper reaches of the river Loire among the producers of Gamay-based light reds, and names Touraine as Gamay's stronghold in the lower Loire Valley. It adds that the Swiss grow Gamay in quantity, that the variety is widely grown in Savoie, particularly around the village of Chautagne, and that the Sorrenberg winery in Beechworth, in north-east Victoria, Australia, makes a Gamay.

• Beaujolais: the crus sit in the north on often sandy, half-granitic soils; regional AOCs in the south on often clayey, sometimes chalky soils (Inter Beaujolais)
• Mâconnais and southern Burgundy: red Mâcon is usually based on Gamay; Bourgogne Passetoutgrains blends Pinot Noir and Gamay (jancisrobinson.com)
• Loire: Touraine in the lower Loire; St-Pourçain, Châteaumeillant and Coteaux du Giennois in the upper reaches (jancisrobinson.com)
• Switzerland and Savoie: grown in quantity in Switzerland, where Dôle blends Pinot Noir and Gamay; in Savoie particularly around Chautagne (jancisrobinson.com)

Inter Beaujolais describes the early-ripening variety as producing wines with a pretty red-coloured robe, often lively and bright, with aromas that are predominantly fruity (raspberry, wild strawberry, blackberry and black cherry) or occasionally peppery and floral. jancisrobinson.com says the wines are naturally relatively high in acidity and can be light in both colour and tannin, which makes simple Gamays good drinks in their youth, flattered by being served relatively cool. WSET points to the low tannins, bright acidity and red berry notes of Beaujolais Nouveau. Decanter says carbonic maceration is responsible for aromas and flavours ranging from bubblegum and banana through to strawberry and cherry, and jancisrobinson.com notes that the simplest Gamays fermented this way can smell of rubber, bananas or boiled sweets. At the other end, WSET says the ten crus produce wines ranging from delicate and floral to robust and earthy, many of them with the complexity for ageing potential, and jancisrobinson.com says Morgon and Moulin à Vent are supposed to taste more and more like Pinot as they age, even though they are made exclusively from Gamay grapes.

• Aromas: raspberry, wild strawberry, blackberry and black cherry, occasionally peppery and floral (Inter Beaujolais)
• Structure: naturally relatively high acidity, light in colour and tannin (jancisrobinson.com)
• Carbonic maceration: bubblegum and banana through to strawberry and cherry (Decanter)
• Crus: from delicate and floral to robust and earthy, many with complexity for ageing potential (WSET)

According to jancisrobinson.com, Beaujolais for early consumption is vinified fast in sealed vats using carbonic maceration, in which the grapes at the bottom of the vat are crushed by those on top, which may never be crushed but ferment in an atmosphere of carbon dioxide. Decanter says this carbonic maceration or whole berry fermentation method helps preserve the naturally refreshing juiciness of the variety. The same jancisrobinson.com page says more and more growers, particularly in the Beaujolais crus, are making their wines much more in the way of traditional red burgundy, fermenting in open wooden vats and ageing in small barrels, for a deeper-coloured, more tannic, long-lived wine. In the vineyard, Inter Beaujolais says the more vine stocks on a plot, the more prolific gamay is, so it has to be tamed; short, gobelet-style pruning is one of the best methods for managing it, although fan and single cordon training are on the rise.

• Carbonic maceration: fast vinification in sealed vats for Beaujolais made for early consumption (jancisrobinson.com)
• Traditional red burgundy approach in the crus: open wooden vats and small barrels (jancisrobinson.com)
• Vineyard: short gobelet-style pruning, with fan and single cordon on the rise (Inter Beaujolais)

jancisrobinson.com names among its favourite Gamays Jean-Marc Burgaud's Morgon Côte du Py, Jean-Marc Despres's Fleurie La Madone, Château de Thivin's Brouilly, Domaine du Vissoux's St Vérand, Jean-Paul Brun of Domaine des Terres Dorées in Charnay, and Sorrenberg's Gamay from Beechworth. WSET describes Georges Duboeuf as one of the region's most famous producers, whose marketing turned Beaujolais Nouveau into a global event in the 1970s and 1980s.

• Jean-Marc Burgaud, Morgon Côte du Py (jancisrobinson.com)
• Jean-Marc Despres, Fleurie La Madone (jancisrobinson.com)
• Château de Thivin, Brouilly (jancisrobinson.com)
• Jean-Paul Brun, Domaine des Terres Dorées, Charnay (jancisrobinson.com)
• Sorrenberg, Gamay, Beechworth (jancisrobinson.com)

WSET says Beaujolais Nouveau is mostly enjoyed slightly chilled, around 12 to 14°C, and that its low tannins, bright acidity and red berry notes make it a versatile companion for everything from charcuterie boards to hearty autumn dishes. It suggests roasted turkey, creamy cheeses or pumpkin-based dishes. Inter Beaujolais says Beaujolais reds pair just as nicely with Lyonnais specialties as they do with world cuisine, with dishes from Asia for example.

Primary sources: https://www.vivc.de/index.php?r=passport%2Fview&id=4377 ; https://doi.org/10.1126/science.285.5433.1562 ; https://www.beaujolais.com/en/cepage/gamay/ ; https://www.beaujolais.com/en/discover/nos-12-appellations/ ; https://www.beaujolais.com/en/discover/know-how/the-vineyards-milestones/ ; https://www.wsetglobal.com/knowledge-centre/blog/2024/what-is-beaujolais-nouveau-a-wine-tradition-making-a-comeback Reference sources: https://www.jancisrobinson.com/learn/grape-varieties/red/gamay ; https://www.decanter.com/wine/grape-varieties/gamay/ Last verified 2026-09-29