I’ve always enjoyed this light bodied fruit forward red. Very similar to the style of France’s Beaujolais (a satellite of Burgundy), a portion of the juice used in the production of this Gamay is obtained by a process known as 'carbonic maceration’. Rather than crush the fruit, the juice is allowed to ferment inside the individual grapes and after a week or so, they literally burst with flavour. The result is a light, crisp red wine that is dominated by cherry and raspberry. Henry of Pelham’s Gamay also tends to have a very slight effervescence. (Northof9finewine, April 2011)