GAMAY NOIR LIMITED

Gamay Noir is a grape often underestimated—but not at Chateau Grand Traverse. Here on the Old Mission Peninsula, this varietal finds its highest expression outside of Beaujolais. Planted in mineral-rich, glacial soils and cooled by the tempering effects of Lake Michigan, our Gamay Noir ripens slowly and evenly, developing vibrant acidity, savory complexity, and delicate fruit purity.

Unlike the youthful, carbonic expressions of Beaujolais Nouveau or the rusticity of some Old World Crus, our winemaking approach leans more structured and age-worthy. We take cues from the Cru Beaujolais tradition—particularly Morgon and Fleurie—while allowing the site to speak for itself. Each vintage is fermented traditionally and aged in neutral and light-toast oak to highlight the wine's natural spice, earth, and brightness without masking the varietal's charm.

In the glass, CGT Gamay Noir is garnet-hued and perfumed with tart cherry, red plum, violet, and cracked white pepper. The palate is medium-bodied and silky with vivid cranberry, dried herbs, and hints of cocoa powder and cedar from 8–40 months of careful oak aging, depending on the tier. The finish is mineral-driven and mouthwatering—built on Northern Michigan acidity and texture.

More than a bridge between Pinot Noir and Syrah, this is a Gamay that belongs entirely to its place.

What makes it distinct:

• Sourced from estate blocks on the Old Mission Peninsula with glacial sandy loam
• Cool-climate ripening preserves natural acidity and freshness
• Longer oak aging than most New World Gamays; some Reserve bottlings see over 3 years in barrel
• Less fruit-bomb, more finesse—aromatically intense, savory, and cellar-worthy
• One of the few premium U.S. Gamays produced outside of Oregon and select California hillsides

Food Pairing Ideas:

• Omnivore:
  • Duck breast with cherry gastrique
  • Grilled lamb chops with rosemary and garlic
  • Charcuterie with aged Gouda, terrine, and mustard fruit
• Vegetarian:
  • Wild mushroom and lentil ragout over creamy polenta
  • Caramelized onion and blue cheese tart
  • Herbed beet Wellington with chèvre mousse
• Vegan:
  • Smoked eggplant with pomegranate and tahini
  • Farro with roasted root vegetables and balsamic reduction
  • Grilled cauliflower steaks with hazelnut romesco