Uva Non Grata's Gamay grapes provide succulent, crunchy texture. This straightforward wine delivers powerful aromas of abundant primary fruit and rich, soft red berry flavour. Carbonic Maceration maintains the vibrant fruitiness while preserving the characteristic crunch.

An absolutely ideal Barbeque wine, pair Uva Non Grata Gamay with charcuterie, herbed grilled chicken skewers, or barbeque sausages for an exceptional taste experience in the summer sunshine.

Vineyard and Winery

Chiroubles is the highest altitude sub-region in Beaujolais, producing some of the lightest but most invigorating wines.  The soils of the region resemble the sandiest areas of neighboring Fleurie.  Arguably the most authentically Beaujolais of all the crus, Chiroubles is best consumed while still young.

Gamay loves the granite/siliceous soils of the vineyards in the hills to the north west of Lyon in eastern France. Grapes were hand picked deliberately early to maintain freshness. In the cellar, they are vinified using traditional carbonic maceration techniques (where fermentation is started by the weight of berries in the vat, crushing those below) followed by a short cuvasion* to maintain the up front, juicy fruit character.

*cuvaison — the process by which wine gains colour, flavour, and tannins by leaving the juice in contact with the grape skins and pips during fermentation.

For centuries maligned, mistreated and misunderstood, Gamay was outlawed by Philip the Bold in 1395. Some vignerons rebelled, hiding forbidden Gamay vines amongst ‘noble’ Pinot Noir. In their honour we ‘release’ the deliberately disruptive Gamay, bottled without appellation and without rules!