At this point, Steve Edmunds's Bone-Jolly Gamay is probably as influential among winemakers in the US as most Beaujolais. Twenty years ago, Steve had an idea to ask a grower he knew to plant some Gamay in the Sierra Foothills in granite soils remarkably like those of the Crus Beaujolais that he had always love. The rest, as they say...
This wine just seems to improve year after year. It's all cherry skin, strawberry and blood orange, with a touch of white pepper and incredible acid structure. Every year, I tell myself that I'm going to buy some to lay down and every year I end up drinking them all much too quickly. Sam Ehrlich
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