Drink of the Week: Vivanterre Gamay MVB - Imbibe Magazine Subscribe + Save

Drink of the Week: Vivanterre Gamay MVB

Story: Emma Mannheimer

Photo: Nicole Cohen

The misunderstood grape Gamay was perceived as anything but fashionable a mere decade or so ago. Back then, Americans were familiar with the grape only (if at all) through bottles of Beaujolais Nouveau—a wine released immediately following harvest and intended to showcase the ebullience of the young vintage per local Beaujolais custom. However, as the infantile wines began shipping to America in the ’70s, they were less fresh and often loaded with yeasts that perfumed the wine with whiffs of bubblegum and banana. Much like the comeback of the sparkling Italian wine Lambrusco, which similarly had a too-sweet start in America, Beaujolais wines have found their stride and even attracted one of fashion’s finest: designer Rosie Assoulin.

Released in August, Vivanterre is a natural wine collaboration between Assoulin, her husband and business partner Max, and Eleven Madison Park sommelier and wine director Cedric Nicaise. The trio worked with Patrick Bouju and Justine Loiseau of Auvergne-based winery Domaine La Bohème—known for biodynamic bottles—on both an orange wine and a Gamay for the label’s initial releases. If you’re looking for a crowd-pleasing bottle that practically screams “FUN!” for the upcoming three-day weekend, Vivanterre’s Gamay will hit the mark. Made from 65-year-old, organically farmed vines in Moulin à Vent, one of Beaujolais’ best known crus where organic farming practices have long been the norm, this wine is as refreshing as diving into a pool. Offering up aromas of end-of-summer berries and flowers, it boasts a delicious crunch of acidity and a teasing bite of effervescence. I already feel a bit better about bidding summer goodbye with Vivanterre’s Gamay by my side. $38, parcellewine.com

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend