Gamay Beaujelais (sp?)

- D
- Darwin Vander Stelt
  
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posted
20 years ago

Fri, Nov 7, 2003 2:41 PM

I just harvested and made wine from about 60 vines of what the nursery told me was "the Davis clone of pinot noir". The bundles of rooted cuttings were marked "Gamay Beaujelais". The first wine I made from these vines in

2002 (vines were in the third year) was really watery and tasteless. Not at all like the pinot noir I desired. I added some concentrate to beef it up, and made a passable red wine, but not pinot noir. I thought maybe it was due to not removing some of the juice (seigneur?) so this year i removed 20% of the juice and let it set for about 30 days on the skins, (under argon last 15 days). Same story. Really low flavor intensity, dissapointing color. (I used Rapidase EX) So now I am wondering about this clone. I also notice that pinot noir is not made commercially in this area. We had 22 days over 100 degrees this summer with very low humidity, but the nights are always 70 or below, and 50 or less during ripening. TA was .9, brix 22.5. Any thoughts on this subject would be appreciated!

- J
- John DeFiore
  
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posted
20 years ago

Fri, Nov 7, 2003 3:41 PM

Sounds like you're on the right track. Here's what I do for Pinot: Remove 10% of the juice to make a rose Cold soak prior to fermentation for 4 days at 50 F (extracts more color, flavor) Ferment hot, making sure to reach at least 90 degrees in the cap. Press at dryness. (Extended maceration can DECREASE color) I've successfully made good dark Pinot with the UCD18 clone, but of course it all depends on the local conditions and condition at harvest. Sounds like you picked a little early, and your vines are still young so don't give up yet.

Regards,

- J
- Joe Ae
  
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posted
20 years ago

Sat, Nov 8, 2003 1:53 AM

I was looking at gamay clones and found some literature that said the early cuttings brought to California were thought to be pinot noir but were in fact Gamay Beaujolais (a gamay noir clone). Gamay sets crop like crazy but if thinned can make a nice wine (nouveau or big red style with lots of oak) but it won't be like pinot noir.

Joe