This is the best Gamay Noir being produced in America today. It is not unlike a top Morgon, which is not surprising given that RPM proprietors Nathan Roberts, Rajat Parr, and Duncan Meyers worked with Jean Foillard to understand how to find the best sites for the grape in California and make something as serious as Foillard’s Cote du Puy.
Vineyards and Winemaking
RPM sources its gamay from two vineyards in the Sierra Foothills composed of granitic soils. The group believes this soil type is the ideal for Gamay. The two vineyards, Barsotti and Witters, are cool higher elevation sites.
Winemaking is as you’d expect from these three (of Arnot-Roberts, Sandhi and Domaine de la Cote fame) – native yeasts, partial carbonic maceration, and ageing in neutral puncheons.
Classic Cru-Quality Gamay
This is classic, top quality Gamay. The bitter sweet quality of great Gamay (which it shares with Sangiovese) is coupled with just a tinge more fruit than most from France and a stellar texture. Structurally this will age well and offers uncommon elegance for the grape. Beats most from France except the very top tier. I’m extremely impressed with this effort.
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