While we waited for the perfect Cru Beaujolais to come our way (see Perrachon), we found this
remarkable essay in Gamay from the north. Uncommonly well coloured, it was aged in used Bordeaux
barriques for upwards of two years then aged patiently in Gigou’s labyrynthine caves before release. Plummy,
smoky and not insubstantial, it should make a true believer of any doubters in the possibilities of Loire Gamay.