TN La Crotta di Vegneron Gamay Vallee d'Aoste

B

Brad Widelock

Brad Widelock
If STAX Records made wine, this is what it might taste like: soul, depth and elegance. This wine tasted like what Aretha sounded like in the 60s. I didn't even know there was Gamay in the Vallee d'Aoste. I bought this at Corti Brothers in Sacramento on the way to the snow. Mr. Corti informed me that the grapes ripen and are harvested in early November. I thought the only things they had that far up north in Italy at that time of year were ibex and snow. What I love about wine is that every day I know less. Can anyone tell me: is Gamay an interloper or is it normally grown there?

Brad
 
It's definitely part of the normal milieu. Fascinating wine. I really think the terroir screams (not shouts) over the varieties in this appellation.
 
I didn't either, but of course there's a LOT I don't know.

I hadn't ever heard of gamay there before. I also don't know anything about DOC rules there. So I'm no help on that.

Aretha was a vibrant, exceptional talent back then, so even though I can't really imagine the taste of gamay harvested in november, I like that it did in well in what could be considered adverse circumstances. I'd love to try it.
 
Grosjean and the IAR (Institute Agricole Regional) both make some lovely gamays up in the hills. It is allowed as well in different sub appellation wines of the Valle d'Aosta (like Torrette for example) in small amounts (Torrette is something like 80-85% petit rouge + other native stuff, sometimes gamay).
 
originally posted by Thor:
It's definitely part of the normal milieu. Fascinating wine. I really think the terroir screams (not shouts) over the varieties in this appellation.
Click to expand...

I've just started bringing in wines from Aosta and I agree completely. There is a smoky quality that runs right through the wines I've tasted, rather like a volcanic flavor but the soil isn't volcanic.
 
originally posted by Oliver McCrum:
originally posted by Thor:
It's definitely part of the normal milieu. Fascinating wine. I really think the terroir screams (not shouts) over the varieties in this appellation.
Click to expand...

I've just started bringing in wines from Aosta and I agree completely. There is a smoky quality that runs right through the wines I've tasted, rather like a volcanic flavor but the soil isn't volcanic.
Click to expand...

That's great, since you've disclosed that bit of news, can you say what you have coming? And when?
 
"What I love about wine is that every day I know less."

Yes, agree completely, and well-expressed. Thanks.
 
Per WS, this wine is sold in NY by Sussex and in CA by the San Francisco Wine Trading Co. As a relatively new Gamay convert, I'd be game to try it.
 
originally posted by Ned Hoey:
originally posted by Oliver McCrum:
originally posted by Thor:
It's definitely part of the normal milieu. Fascinating wine. I really think the terroir screams (not shouts) over the varieties in this appellation.
Click to expand...

I've just started bringing in wines from Aosta and I agree completely. There is a smoky quality that runs right through the wines I've tasted, rather like a volcanic flavor but the soil isn't volcanic.
Click to expand...

That's great, since you've disclosed that bit of news, can you say what you have coming? And when?
Click to expand...

Two tiny producers, di Barr and Didier Gerbelle. They just came in; K and L will have a selection of them later this week. They're both in the area around the Torrette appellation, just west of Aosta.
 
originally posted by Ian Fitzsimmons:
Per WS, this wine is sold in NY by Sussex and in CA by the San Francisco Wine Trading Co. As a relatively new Gamay convert, I'd be game to try it.
Click to expand...

Sussex doesn't seem to have the Gamay, specifically.
 
I don't take Sussex seriously, Saratoga, either. Have you had good experiences with them? Gamay-base wine from Vallee d'Aosta continues to intrigue.
 
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