Ian and Linda Quinn are among the few growers of the Gamay grape in New Zealand at their Two Terraces Vineyard in Mangatahi, Hawke's Bay. This lovely wine made by Haydon Penny is the made from their vines and in relatively small volumes.

It's extremely aromatic with red fruit flavours and offers a beautiful mix of bright red fruit and earthy notes. Light and lively on the palate, with a crunchy texture and loads of cherry and strawberry, with just a hint of spice. Move over rose…… Gamay is here! Serve slightly chilled.

Winemakers Rod and Emma Easthope make one of New Zealand's few Gamays from the Two Terraces Vineyards in Maraekakaho, Hawke's Bay. It's a vineyard owned by Ian Quinn, a fellow lover of the velvet smooth reds that the Gamay grape is capable of making. 

This lovely wine is made from hand picked grapes, which were whole bunch fermented, foot stomped and aged in a combination of old oak puncheons and stone eggs.

Bottled unfined, unfiltered and unsulphured.

Fruity, smooth, velvety and juicy. This seductive red charmer comes from Central Otago but is made with the great Gamay grape, famous for its starring role in Beaujolais. And, like good Beaujolais, this wine's soft tannins and smooth texture mean it can be enjoyed lightly chilled. 

Vibrant, juicy and fruity. This is a great summer red to serve slightly chilled or a year round smooth and versatile red.

Grosjean's velvety Gamay from north east Italy tastes ideal with cured meats such as salami, prosciutto and Italian soups.

Gamay's smooth red fruited flavours and lifted red floral perfume are best known from France's Beaujolais region but here's an Italian take on the same theme from the dramatic beauty of the Valle d'Aoste in north east Italy. Grosjean is a small volume, high quality focussed producer, which makes this wine from grapes grown between 700 and 850 metres above sea level on steep sunny mountainous slopes.

The Grosjean family traces its roots back to the village of Fornet in the high mountain passes of the Valle d?Aosta known as Valgrisenche where they raised cattle. During the summer months, the family cultivated grapes and chestnuts on the slopes at a lower altitude, stocking up on wine to supply themselves over the long winters. In 1969, Dauphin Grosjean, the father of the five sons that now collaborate to produce the wines of this estate, was encouraged to present his wine at the local ?wine expo?. The exceptional quality of his work was recognized and the entire family became engaged in the expansion of the vineyards and in the production of wine.

The estate has now grown to encompass seven hectares of vineyards. The domaine is located in the hamlet of Ollignan on the border of the towns of Quart and Saint Christophe and includes ?cru? vineyard sites such as Tzeriat, Rovettaz, Creton, and Touren in Quart, plus Tzant? de Bagnere, Merletta and Castello di Pleod in Saint Christophe. After starting out with the traditional Petit Rouge along with some Gamay, Pinot Noir and Petite Arvine, the Grosjeans have planted other local varietals such as Fumin, Cornalin, Premetta and Vuillermin.

Sustainable farming techniques have been in place since 1975: only organic fertilizers are applied and no pesticides or herbicides are used. Natural yeasts are utilized for fermentation.

Fruity dark flavours and uber complex in taste, this new Gamay from Dicey offers a spectrum of blackcurrant fruit flavours and impressive depth of flavour from 16% whole bunch fermentation while the majority (84%) of fruit was destemmed. Wild yeast fermentation and natural malolactic fermentation were followed by ageing in old oak barrels (considered neutral in terms of flavour).

The wine was bottled unfined and unfiltered. 

Volumes of small and quality is high of this supple, smooth and savoury Gamay from the Adelaide Hills winery, Ochota Barrels.  Fresh red fruit flavours are held together in a medium bodied, dry red wine made from vines planted in 1985 in the Piccadilly Valley. This is a concentrated red from a quirky grape planted in a climate that is well suited to it and made with care and attention. 

We have small volumes of Ochota Barrels wines in store at Regional. Get in quick. 

Soft spicy and flavoursome red made from Gamay (the Beaujolais grape), only in this case grown on the Two Terraces Vineyard at Maraekakaho in Hawke's Bay. Lifted fruity aromas accentuate the soft, intense perfume of the Gamay grape, which expresses itself with full force in this fragrant lovely red fruited wine. 

The wine was fermented with indigenous yeasts and given 100% carbonic maceration and aged in a combination of large clay amphora from Spain and older oak barrels. The wine was bottled unfined and unfiltered. 

Precious little of this lovely Gamay was made from a vineyard of just 1386 vines of Gamay in Northburn, Central Otago. This equates to 0.33 hectare. What this wine lacks in volume, it more than makes up for in high quality.
It?s a wonder that Gamay is only just beginning to be recognised as the plush little sister to Pinot Noir and here is another small volume, top notch example from Central Otago, which proves the point with its lush mouth feel and lively fresh dark fruit flavours.  

From Amoise...

This Pinot Noir (*label information below) was my first pick from the Two Terraces vineyard in the Mangatahi Terraces, Hawke’s Bay.  Ian and Linda Quinn are conscientious and detail oriented growers with the quality of their grapes being exceptional.

After a carbonic maceration, where there is no crushing of the grapes and fermentation occurs within the berries, the wine was pressed to tank and was a beautiful garnet colour. The following day I opened the valve of the tank and much to my surprise a pink hibiscus coloured wine came flowing out! Totally unexpected, and at first I was panicked, but as I tasted the wine I enjoyed the complexity of flavours: red currants, strawberries and pomegranate with a textural finish.

This wine is perfect for summer, I definitely recommend to drink cold or lightly chilled. Also a great food wine! Spicy foods, charcuterie, fish, grilled veggies and cheese. At 11.5% it is your ultimate picnic wine.

No additions at any stage, including sulphur. The wine is unfiltered and unfined. The grapes are certified organic and my rows have been farmed biodynamically since 2020.

After this wine was labelled, we became aware that the grapes used in making this wine, that we believed to be Gamay, were actually Pinot noir. This was identified following DNA testing of the grapevines. While we labelled this wine in good faith, this news means that the label is incorrect, and this wine is actually a Pinot noir. This wine is sold on the basis that the labelled grape variety is incorrect (the label is correct in all other aspects). Due to this unique situation, we are selling our stock that has already been labelled, while making sure that customers are made aware of this issue. If you have any questions about this issue, please contact amy@amoisewines.co.nz.

Gorgeous fruit forward Beaujolais from the son of legendary winemaker Jean Foillard based in Morgon. Here Alex follows in his father's footsteps with some of his tried and tested techniques; whole-cluster fermentation with natural yeasts, no fining or filtration, and no additives of any kind save for a minute sulphur dose at bottling. Very aromatic and textural, super clean and fruity.