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2020 Clos Roussely Canaille Gamay
2020 Clos Roussely Canaille Gamay
Region: Touraine < Loire Valley < France
Grape: Gamay
Vineyard/Cellar Stats: Organic farming (in certification process);
limestone/Tufa (volcanic) soils; partial whole cluster, carbonic
fermentation in neutral oak then aged 6-10 months in stainless steel;
bottled unfiltered w/ minimal added So2; 12.5% ABV
winemaker: Vincent Roussely
Light, fresh, crunchy spicy fall goodness, with all of the red hot
cinnamon Gamay feels on a racy mineral backbone!
Back in the 18th century, Clos Roussely was an outbuilding of the
enormous Chenonceau Castle (straight out of Cinderella) on the Cher
River. Even today, its meter-and-a-half thick walls do a better job
of insulating the ancient winery than most modern constructions, and
the 250-year-old, hand-dug caves are stacked floor-to-ceiling with
perfectly conditioned barrels. The transition from outbuilding to
winery began in 1917, when Anatole Roussely purchased it with the
intention of converting it into a winemaking facility. He was the
first of four generations to pour his life's work into the Clos, and
today his great-grandson, Vincent Roussely is at the helm. Since 2007,
Vincent has farmed his biodiverse vineyards, which are also home to
horses, donkeys and sheep, by hand and horse. While the vineyards are
mainly planted to Sauvignon Blanc (it's the Queen Bee of the AOC), he
also has some Cab Franc and Gamay, the latter featured here in this
lovely little winter red.
In the Cannaille, the partial carbo treatment lifts the perfumed red
fruit and keeps the mouthfeel silky with plenty of supple tannins and
firm acid, while deep black cherries and nutmeg carry you to lingering
wet clay minerals at the end. It is perhaps the most perfect glou
glou for the season of sipping and eating (she's great with food,
pretty much anything goes). And since Touraine remains firmly under
the radar for Gamay lovers, it’s priced to be your house or holiday
party red. Stock up!
SERVE SLIGHTLY CHILLED
Grape: Gamay
Vineyard/Cellar Stats: Organic farming (in certification process);
limestone/Tufa (volcanic) soils; partial whole cluster, carbonic
fermentation in neutral oak then aged 6-10 months in stainless steel;
bottled unfiltered w/ minimal added So2; 12.5% ABV
winemaker: Vincent Roussely
Light, fresh, crunchy spicy fall goodness, with all of the red hot
cinnamon Gamay feels on a racy mineral backbone!
Back in the 18th century, Clos Roussely was an outbuilding of the
enormous Chenonceau Castle (straight out of Cinderella) on the Cher
River. Even today, its meter-and-a-half thick walls do a better job
of insulating the ancient winery than most modern constructions, and
the 250-year-old, hand-dug caves are stacked floor-to-ceiling with
perfectly conditioned barrels. The transition from outbuilding to
winery began in 1917, when Anatole Roussely purchased it with the
intention of converting it into a winemaking facility. He was the
first of four generations to pour his life's work into the Clos, and
today his great-grandson, Vincent Roussely is at the helm. Since 2007,
Vincent has farmed his biodiverse vineyards, which are also home to
horses, donkeys and sheep, by hand and horse. While the vineyards are
mainly planted to Sauvignon Blanc (it's the Queen Bee of the AOC), he
also has some Cab Franc and Gamay, the latter featured here in this
lovely little winter red.
In the Cannaille, the partial carbo treatment lifts the perfumed red
fruit and keeps the mouthfeel silky with plenty of supple tannins and
firm acid, while deep black cherries and nutmeg carry you to lingering
wet clay minerals at the end. It is perhaps the most perfect glou
glou for the season of sipping and eating (she's great with food,
pretty much anything goes). And since Touraine remains firmly under
the radar for Gamay lovers, it’s priced to be your house or holiday
party red. Stock up!
SERVE SLIGHTLY CHILLED
Regular price
$24.00
Regular price
Sale price
$24.00
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