Gamay as Syrah vs. Pinot?

I'm a relative newcomer to Gamayland, but my sense is that Gamay tastes like Gamay, varying - naturally - with whatever Rubric's cube array of terroir and vinification details it's subjected to. It's cool how wines made from some other grapes can converge to similar taste and aroma profiles: Pinot Noir grown in some Gevrey climats, for example, has been known to Gamayer very nicely.
 
I have long theorized that possible confluences between Gamay and North Rhone Syrah - to the point where I have seen multiple people who are very well regarded the wine business here in NYC call serious Beaujolais (Cote du Pys, etc.) North Rhone Syrah in blinds - dwells in their shared granitic soils.

Thoughts?
 
originally posted by Morgan Harris:
I have long theorized that possible confluences between Gamay and North Rhone Syrah - to the point where I have seen multiple people who are very well regarded the wine business here in NYC call serious Beaujolais (Cote du Pys, etc.) North Rhone Syrah in blinds - dwells in their shared granitic soils.

Thoughts?
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I'm no expert but it seems to me there are also structural similarities, i.e. both are relatively 'round' and supple with less tannin and fewer pyrazines than that whole cabernet family. Generally speaking.

It's also why it seems that if people like red Burgundy, Beaujolais or Northern Rhone syrah they also tend to like the other two. Generally speaking.
 
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