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When I found out that one of my favorite winegrowers in Beaujolais, M. Jean Paul Brun, had vinified some of his Gamay as pink wine, a bright light bulb went on in the recesses of this old brain, and it seemed almost unimaginable to me that this idea hadn’t caught fire years ago! And though I have yet to taste the aforementioned pink, I determined, last Fall, that I would set aside a portion of the Gamay from Witters Vineyard to attempt to produce something like what I imagined the Brun wine to be. When I try to think of the perfect rose, the attributes that leap to mind are: A) Freshness B)Subtle, irresistible perfume C) Lively acidity, leading to D) Lightness on the palate, despite E) effusive flavor. I don’t know of a single grape that can light up all five of these categories as successfully as Gamay, grown in the right spot, in a good season. And, without meaning to be too immodest, I think our attempt has succeeded handsomely. I can hardly wait to see what you think.


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