Théo Dancer Vin de France Botanica Gamay 2024

Name: Théo Dancer Vin de France Botanica Gamay 2024
Brand: Théo Dancer
SKU: BIB26130-750
Price: 138.49 AUD
Availability: InStock

$138.49

$131.57 - Save 5% with 6 bottle case

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1 Bottle ($138.49) 6 Bottle Case Save 5%

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About this Wine

Théo Dancer has established his own micro-négoce sourcing tiny quantities of fruit from four special vineyards across France. Théo has always told us that his micro-negoce project is hugely important for him. It gives him the chance to work with other great growers; At the same time, he gets to explore other grape varieties he loves but does not work with in the domaine vineyards.

Théo Dancer’s Gamay is sourced from an organic grower in Chiroubles. The winemaking remains the same as previous releases, with the grapes fully destemmed and the wine fermented and matured in amphora and old cask. It’s interesting to note that Dancer’s fellow Burgundian, Benoît Moreau, also makes Chiroubles using a similar, non-carbonic technique. The belief is that a longer, ‘Pinot-like’ fermentation allows the wine to transmit more of its site. Either way, the result is impressive, with lovely purity and gorgeous aromatics.

Type	Red Wine
Varietal(s)	Gamay
Country	France
Region	Beaujolais
Brand	Théo Dancer
Vintage	2024.0

Wines from Beaujolais

The Beaujolais region is in the southern part of Burgundy or the central-right part of France near the Swiss city of Geneva. While administratively considered part of the Burgundy wine region, the climate is closer to Rhône and the wine is sufficiently individual in character to be considered separate from Burgundy and Rhône.

Beaujolais is synonymous with the Gamay grape, as that is almost all of what they make there. Gamay is a red grape with thin skins and so produces red wine with low tannins. Gamay from the region also tends to be very light-bodied for a red wine and relatively high in acidity.

The region is also renowned internationally for it’s use of carbonic maceration. This is a winemaking technique where whole grapes are fermented in a carbon dioxide rich environment prior to crushing. Normally, wines are crushed to free the pulp and juice which is then fermented with yeast to convert the sugars into alcohol. Wines that are made by carbonic maceration are fruity and are very low in tannins as they haven’t had as much skin contact. Wines are also ready to drink quickly but lack the structure for long-term aging.

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