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- Winemaker: Gilles Bonnefoy,
- Farming: Organic
- Variety: Gamay de Bouze and Gamay de Chaudenay.
- Terroir: Volcanic basalt
- Vinification: méthode ancestrale (also known as pétillant naturel, commonly referred to as pét-nat) to craft this vibrant sparkling rosé. He halts the fermentation of the initial still wine by chilling it down to 5 degrees Celsius, then bottles it with about 20 g/L of residual sugar, allowing fermentation to complete in the bottle.
- Tasting Note: Spritzy with zippy cranberry, tart cherry, star anise
From our 2023 November Explore Like a Somm Club Notes:
Les Vins de la Madone Gamay Pétillant, Côtes du Forez, Loire Valley 2021 It's not Beaujolais Nouveau, but it is deliciously quaffable Gamay... just, with a little bit of fizzzzz. Originating from the Côtes du Forez appellation in the eastern Loire Valley, this hidden gem is part of a small cluster of four lesser-known Loire appellations that have joined forces as the Loire Volcanique association. Together, they share a landscape sculpted by volcanic mountain ranges, although the soils tend more towards granite and limestone. Situated close to the mouth of the Loire Valley, this region is home to approximately 40 growers, many of whom are not traditional vineyard owners but rather young, ambitious individuals educated in viticulture and business, eager to make their mark in the eastern Loire.
Among these pioneers is Gilles Bonnefoy, the visionary behind Les Vins de la Madone. Now hailed as a rockstar winemaker, Gilles established his biodynamic hilltop estate in 1997, primarily on and around the volcano de la Madone near Montbrison. While Gamay Noir is the only red grape permitted in the AOP, Gilles specifically works with ancient relatives of Gamay for this wine: Gamay de Bouze and Gamay de Chaudenay. These unique offshoot grapes produce red-colored juice, unlike the predominantly planted Gamay Noir, which yields white juice. Gilles utilizes the méthode ancestrale (also known as pétillant naturel, commonly referred to as pét-nat) to craft this vibrant sparkling rosé. He halts the fermentation of the initial still wine by chilling it down to 5 degrees Celsius, then bottles it with about 20 g/L of residual sugar, allowing fermentation to complete in the bottle.
Fruity but dry, smoky, and light, this rosé presents a visual delight reminiscent of a Shirley Temple in the glass. Aromas of cranberry, tart cherry, and charred star anise create an adventurous experience on the palate! Perfect for pairing with a diverse cheese plate, light tuna tataki, or perfectly roasted turkey, this wine offers endless pairing possibilities! — Simi Grewal