2018 Gamay Noir ‘Droit’
$19.95
St. David’s Bench Vineyard | VQA — St David’s Bench
Tasting Notes
Winemaker's Notes
In the early ’80s Paul was doing routine inspections in the vineyard and noticed a single Gamay Noir vine growing straight up and taller than the others in the block. He was interested in the potential of this vine so we took cuttings and propagated the vine and eventually made wine from these specific grapes. The wine did have some of the classic Gamay characteristics, cherry flavours and a medium body style, but there was also a layer of complexity that was a pleasant surprise.
Gamay ‘Droit’ also has warm spicy notes and a hint of smokiness that is quite lovely. It is also higher in alcohol making it more mid-weight in style. The wine was different enough from standard Gamay that we thought we actually had a different clone on our hands. Once the genetic testing was done we found out that Canada’s first vinifera vine was born right in our vineyard! We were granted International Plant Breeders’ Rights, a sort of patent, so no one else in the world can grow this vine or make this wine called Gamay Noir ‘Droit’. Because this wine is so interesting in the glass we decided to not oak age it. What you taste is the unique flavours of Gamay ‘Droit’.
Vineyard Manager's Notes
Initially we thought this ‘droit’ or upright vine would ease some of the trellising work done by hand. These vines have particularly strong tendrils and sturdier canes which help the vine grow straighter. All we have to do is make sure they are growing in-between the wires. Gamay ‘Droit’ grapes mature about two weeks later than standard Gamay Noir so we need to be particularly vigilant for signs of break down so we can prevent problems and allow the grapes to fully mature.
Bosc Family Food Pairings
This is our “go to” summer BBQ wine. No matter what is on the grill, Gamay ‘Droit’ is a terrific match. One of our favourite rib recipes has a sauce made from olive oil, honey, any fresh herbs you have, garlic, Dijon mustard, lemon juice and minced jalapeño. Chill down the wine for about 10 minutes and voilà, gourmet back deck BBQ! In the winter it works beautifully with a hearty lasagna or a double-cut Ontario pork chop topped with a mushroom & herb sauce.
Technical Notes
| Harvest Date |
Alcohol |
Brix at Harvest |
PH |
Total Acidity |
Cases Produced |
Residual Sugar |
| October 5 |
12.5% |
23.2˚ |
3.48 |
5.3 |
1100 |
2 g/L |
Featured Accolades
"Purple-ruby colour; lightly cedary, black cherry nose with oak spice; medium-bodied, dry, fruity, red plum flavour with lively acidity and a light peppery note on the finish" 89 Points -- Tony Aspler, www.tonyaspler.com, May 2021
"Medium-full-bodied, suggestive of Beaujolais grand cru wines such as Morgon or Moulin a Vent in the Droit's capacity for aging. Dark cherry-berry flavours dominate, but there is added spicing and even some nuances of earthiness and eucalyptus, although the wine is unoaked. Cork finish. Good with BBQ, cheese, or something substantial, but some tannic structure is present to carry through a whole meal. Chateau des Charmes is the only winery in the world using this particular gamay clone. 2Gm/L residual sugar. 12.5% ABV, lower than previous years. Earlier vintages were gold medal winners in Canada. 1100 cases produced." 91 Points -- Dean Tudor of Gothic Epicures, www.deantudor.com, May 2021
".... It has a big jammy nose overflowing with ripe cherries, raspberries, smoke, cassis and purple plums. It has a smoky entry on the palate with savoury herbs, red berries and mouth-watering acidity on the finish. 88 Points -- Rick VanSickle, www.winesinniagara.com, May 2021
"Expect aromas of sour cherry, dry cranberry, forest floor and a smoked note in the background. This is a medium-light bodied flow of ripe red fruit flavours travelling easily on the palate, grabbing along the way tangy raspberry and earthy notes and revealing a soft chalky tannin structure in the dry pleasant finish. Chill for about 15 minutes and pair with charcuterie or chicken brochettes on the grill." 90 Points -- Louise Boutin, www.winecurrent.com, June 2021
