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red France VIVC #4524

Gamay

Also known as: Gamay Noir à Jus Blanc, Gamay Beaujolais

red-winelight-bodiedcarbonic-macerationearly-drinkingBeaujolais
Gamay vineyard in [Beaujolais](/appellations/beaujolais-aoc) Cru, France
Gamay vineyard in [Beaujolais](/appellations/beaujolais-aoc) Cru, France

Summary

Gamay (officially Gamay Noir à Jus Blanc) is a thin-skinned, early-ripening red grape variety with approximately 30,000 hectares planted globally, the vast majority in France’s Beaujolais region. The variety produces light to medium-bodied wines with distinctive red fruit aromatics, low tannins, and bright acidity. Gamay is uniquely associated with carbonic maceration, which emphasizes its fruity, aromatic character. The 10 Beaujolais Crus (Morgon, Moulin-à-Vent, Fleurie, etc.) demonstrate the variety’s capacity for structured, age-worthy wines beyond the Nouveau style.

Identity & Synonyms

Official Name: Gamay Noir à Jus Blanc
VIVC Database: VIVC Entry #4524
Prime Name: GAMAY NOIR (VIVC)
Berry Color: NOIR (Black/Blue-black)

Synonyms:

  • Gamay Beaujolais (confusingly also used for Pinot Noir clone in California)
  • Gamay Noir (France)
  • Gamay de Liverdun (historical)

Important Distinction: True Gamay (Gamay Noir à Jus Blanc) differs from “Gamay Beaujolais” used in California, which was historically a Pinot Noir clone.

Genetic Origin / Pedigree

Origin: Burgundy, France

Parentage:

  • PINOT NOIR × GOUAIS BLANC (DNA-confirmed)
  • Same parentage as Chardonnay, Aligoté, Melon de Bourgogne
  • Makes Gamay and Chardonnay full siblings

DNA Verification: Yes - parentage confirmed through microsatellite analysis (Bowers et al., 1999).

Historical Documentation: First documented in Burgundy in 1395 when Philip the Bold banned it from the Côte d’Or (preferring Pinot Noir); found refuge in Beaujolais.

Global Distribution

Total Area Planted: ~30,000 hectares globally

Top Producing Countries (ha):

  1. France - ~28,000 ha (Beaujolais ~22,000; Loire ~3,000; Burgundy ~2,500)
  2. Switzerland - ~1,500 ha (Valais, Geneva)
  3. Canada - ~300 ha (Ontario, British Columbia)
  4. USA - ~200 ha (Oregon, California)

Viticulture

Phenology:

  • Bud burst: Early (frost risk)
  • Flowering: Early
  • Véraison: Early
  • Harvest: Early (mid-September in Beaujolais)
  • Growing season: 140-160 days

Vigor: High - requires management.

Fertility: High - 1.5-2.5 clusters per shoot.

Typical Yield:

  • Beaujolais Crus: 48-58 hl/ha
  • Beaujolais-Villages: 60 hl/ha
  • Beaujolais AOC: 66 hl/ha

Disease Sensitivities:

  • Grey rot (Botrytis): HIGH susceptibility
  • Powdery mildew: Medium
  • Millerandage: Common

Climate Fit:

  • Optimal: Cool to moderate continental
  • Growing Degree Days: 1,600-2,200 GDD (base 10°C)
  • Early ripening suits cooler climates
  • Heat stress produces jammy, unbalanced wines

Soil Preferences:

  • Granite (Beaujolais Crus): Structured, mineral wines
  • Schist (Morgon): Deep, age-worthy wines
  • Limestone (Southern Beaujolais): Lighter, fruitier wines

Enology

Typical Must Parameters at Harvest:

  • Sugar content: 19-23 °Brix
  • pH: 3.2-3.5
  • Titratable acidity: 5.5-7.5 g/L
  • Potential alcohol: 11.5-13.5% ABV

Carbonic Maceration (Traditional Beaujolais):

  • Whole clusters in CO₂ atmosphere
  • Intracellular fermentation
  • Distinctive fruity, candy aromatics
  • Soft tannins

Traditional Vinification (Cru Beaujolais):

  • Partial or no carbonic maceration
  • Longer maceration (7-14 days)
  • Oak aging for premium wines
  • More structured, age-worthy

Oak Aging:

  • Traditionally limited (preserve fruit)
  • Cru wines: Neutral or used oak
  • Some producers experimenting with new oak
  • Duration: 6-12 months if used

Aging Potential:

  • Nouveau: Immediate consumption (weeks)
  • Villages: 1-3 years
  • Crus: 5-15 years (top examples)

Sensory & Chemical Markers

Chemical Composition:

  • Total anthocyanins: 300-600 mg/L (lower than Cabernet)
  • Total tannins: 1.5-2.5 g/L catechin equivalents (low)
  • Volatile esters: High (especially with carbonic maceration)

Key Aroma Compounds:

  • Esters (carbonic maceration): Banana, kirsch, bubblegum
  • Fruit: Cherry, raspberry, strawberry
  • Floral: Violet, peony
  • Spice: Black pepper (aged examples)

Sensory Profile:

Beaujolais Nouveau/Villages:

  • Visual: Light ruby
  • Aromatic: Banana, cherry, candy, bubblegum
  • Palate: Light body, low tannin, high acidity, fresh fruit

Cru Beaujolais (Morgon, Moulin-à-Vent):

  • Visual: Medium ruby
  • Aromatic: Cherry, earth, floral, pepper
  • Palate: Medium body, moderate tannin, structured, mineral

Common Enological Issues

Low Tannin Extraction

  • Cause: Thin skins; inherently low tannin content.
  • Risk: Light, short-lived wines lacking structure.
  • Decision point: Extended maceration for Cru wines; accept light style for Nouveau/Villages; whole-cluster fermentation adds stem tannin.

Botrytis Susceptibility

  • Cause: Early ripening; thin skins; tight clusters.
  • Risk: Grey rot compromises quality; requires rigorous sorting.
  • Decision point: Spray program; harvest timing; sorting.

Color Stability

  • Cause: Lower anthocyanin content; unstable monomeric pigments.
  • Risk: Color loss during aging.
  • Decision point: Accept lighter color as varietal character; co-pigmentation techniques; limit aging expectations for simple wines.

Carbonic Maceration Faults

  • Cause: Incomplete CO₂ saturation; temperature excursions.
  • Risk: Off-aromas (vegetal, solvent); stuck fermentation.
  • Decision point: Proper carbonic maceration protocol; temperature control; vessel sealing.

Operational Considerations

Harvest timing:

  • Early harvest for Nouveau (mid-September)
  • Later for Cru wines (late September-October)
  • Botrytis risk in wet years

Carbonic maceration decisions:

  • 100% carbonic: Lightest, fruitiest (Nouveau)
  • Semi-carbonic: Balance of fruit and structure
  • Traditional: Most structure (top Crus)

Fermentation management:

  • Temperature: 25-30°C for carbonic
  • Duration: 4-10 days (carbonic); longer for traditional
  • CO₂ atmosphere maintenance critical

Release timing:

  • Beaujolais Nouveau: Third Thursday of November
  • Villages/Crus: Spring following vintage
  • Premium Crus: 1-3 years post-harvest

Key Regions & Appellations

Beaujolais AOC (France)

Official Regulation: INAO

  • Varietal requirement: 100% Gamay
  • Yield limit: 66 hl/ha
  • Characteristics: Light, fruity, early-drinking

Beaujolais Crus (10 Crus)

Official Regulation: INAO (individual AOCs)

  • Morgon: Structured, earthy, longest aging
  • Moulin-à-Vent: Full-bodied, age-worthy
  • Fleurie: Elegant, floral
  • Côte de Brouilly/Brouilly: Fruit-forward
  • Chiroubles: Light, aromatic
  • Saint-Amour: Soft, approachable
  • Juliénas: Structured, spicy
  • Chénas: Rich, complex
  • Régnié: Fruity, soft

Loire Valley (France)

Various AOCs: Touraine, Anjou

  • Characteristics: Lighter than Beaujolais; often blended

Research & References

  • VIVC (2025). “Gamay Noir - Vitis International Variety Catalogue.” Entry #4524

  • Bowers, J.E., et al. (1999). “Historical Genetics: The Parentage of Chardonnay, Gamay, and Other Wine Grapes of Northeastern France.” Science 285: 1562-1565. DOI: 10.1126/science.285.5433.1562

  • Robinson, J., Harding, J., & Vouillamoz, J. (2012). “Wine Grapes.” Penguin Books. Publisher Link Gamay entry.

  • Inter Beaujolais (2025). https://www.beaujolais.com

Last Updated: January 6, 2026
Research Grade: WSET Diploma / Master of Wine level