Welcome to “To chill or not to chill”: the game where you take two bottles of the same wine and serve one chilled and the other at room temperature then compare the aromas and flavours. In this case it’s a Gamay Noir (known in other parts as ‘the Beaujolais grape’) and the chill is about 2 hours. First off, it’s good to know that this Gamay has been aged in French oak for about 2 years, which should give it a little heft and structure. The unchilled version has black raspberry, black cherry, strawberry and cinnamon on the nose with a taste of cedar, blackberries, cassis, a touch of nutmeg and cinnamon with a tart strawberry finish. Chilled, the nose turns all red fruit with lots of cherry; the taste changes to black cherry, tart plum, hint of spice with a sweet smooth finish. You’ll notice that the fruitiness factor on the chilled version is multiplied greatly. So pick your poison: black fruit (room temp) or red fruit (chilled) it’s your choice, but both ways make for a excellent wine.
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