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Clotaire Michal L’Expedition


Out of stock

Vintage: 2021
Region: Beaujolais, France
Viticulture: Organic
Grape varieties: 100% Gamay

Clotaire Michal L’Expedition is a juicy and fresh Gamay from an upstart producer. Bright and cheery, with cranberry and cherry fruit, and subtle spice.

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Out of stock

Save 10% when you buy six or more bottles (mix and match) 


About Clotaire Michal L’Expedition

Clotaire Michal L’Expedition is a juicy and fresh Gamay from an upstart producer. Bright and cheery, with cranberry and cherry fruit, and subtle spice.

About Clotaire Michal

After 5 years in Cornas with Thierry Allemand, Clotaire Michal settled for a time in Saint Joseph where he began to produce his first bottles He is now in Beaujolais, in St Etienne la Varenne. He produces only two cuvées. In the vineyard, there are no chemical inputs, just like in the cellar. The result speaks for itself, elegant and fine Gamays, with very good aging potential, which reveal all their majesty after a little aeration.

About Gamay

Gamay (Gamay Noir à Jus Blanc in full) is most famous for producing the light, fruit-driven red wines of Beaujolais. It is, however, also grown in reasonable quantities in various parts of the Loire Valley (notably Anjou), in Savoie, and in western Switzerland.

While the variety offers fresh, red-fruit and candied aromas, it typically delivers little in the way of flavor concentration and body weight, giving light, simple wines. That said, some well-made examples can be deep and complex.

In France, Gamay’s homeland is Beaujolais. It arrived there (most likely from Germany) in the 14th Century and initially received an unenthusiastic welcome. The ruling dukes of Burgundy even tried to outlaw the variety, distrustful of its unfamiliar taste and texture. Gamay was resigned to the granite-based soils in the hills just north of Lyon, a terroir that it was much better suited to anyway.

Characteristically, Gamay displays flavors of red cherries and strawberries and – when vinified using the carbonic maceration method – boiled sweets and bananas. This technique is most often employed for what is arguably the most famous (and infamous) expression of the grape: Beaujolais Nouveau.

This is a wine rushed to consumers on the third Thursday of November immediately following harvest. These light, translucent wines were traditionally made for vineyard workers but, in the 1970s and 1980s, captured the imagination of wine marketers, who quickly made the wine’s release each year into an occasion. Unfortunately, many commentators feel that Beaujolais Nouveau has served to tarnish the region’s reputation more than promote it.

Happily, Gamay is currently experiencing a comeback of sorts via some of Beaujolais’ other wines, namely those from the 10 villages, or crus, that bear the Beaujolais name. The most famous of these are Moulin-à-Vent, Fleurie and Morgon, although Chiroubles, Julienas, and Brouilly all make excellent examples as well. These are usually vinified traditionally and are often aged in oak; the best can age for up to 10 years.