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$19.34
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Georges Duboeuf Moulin-A-Vent Domaine Des Rosiers 2015 750ml

Rated 95 - This is a serious Beaujolais that exhibits plums, orange peel, spices and cedar on the nose. Reminiscent of a pinot noir. Full-bodied,...
$15.94
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Henry Fessy Julienas 2015 750ml

Rated 91 - Very classic gamay aromas of strawberrries, cherries and hints of flowers. Full body, pretty firmness and juicy fruit. Flavorful finish....
$25.54
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Louis Jadot Chateau Des Jacques Moulin-A-Vent 2014 750ml

Rated 91 - I like the leaf and crushed-berry aromas with hints of wet earth. Medium body, fresh and firm tannins and a savory finish. Drink now. -...
$18.54
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Stephane Aviron Moulin A Vent Vieilles Vignes 2015 750ml

Rated 94 - A firm and structured cru wine from 100-year-old vines that has layers of firm fruits and tannins. It is a wine that is likely to mature...

Gamay Wine

The French wines of Beaujolais are widely regarded as some of the finest table wines in the world. This is due in part to the qualities of the Gamay grape, from which they are made. Gamay produces beautifully, juicy, rounded and gulpable red wines, usually drank young and full of their natural fruit character. However, it would be a mistake to say that Gamay is limited to easy-drinking, soft wines - it’s a highly flexible and versatile grape, capable of producing aged wines of serious complexity and structure, full of expression and fascinating characteristics.


The majority of Gamay wines from France are labeled under Beaujolais Villages or Beaujolais, and these are the standard table wines we’re used to seeing in French restaurants, at bistros, and at our local wine store. Usually great value for money, these are the light, slightly acidic examples of what the grape can do. Far more interesting are those Gamay wines from the 10 cru villages, just north of Beaujolais, where generations of expertise and a unique soil type made up of granitic schist result in far more unique, complicated wines. The best examples of Gamay feature intense aromatics, all black fruit and forest fare, and are worth cellaring for a few years.

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