Gamay Noir

Blue Mountain 2019 Gamay Noir

Daenna Van Mulligen - (April 2021)

Savoury, juicy, slick.
Blue Mountain celebrates 30 years in 2021!
Following in the footsteps of the 2017, the 2018 delivers smoked charcuteries and red currents, sour cherries, finely ground white pepper and burnt sugar aromas. The palate is slick and fresh, the fruit bouncy and bouyant. The finish trails leather, toasted spice, tealeaf and earthy flavours--persistent and juicy. 91 points.

David Lawrason - (March 2021)

This is a solid, crunchy, nervy and well balanced gamay that fans of cool climate reds will relish. It is definitive Blue Mountain, with intensity yet restraint, great acid and minerality, pure cranberry-strawberry fruit, subtle herbs, florals and mild pepper common to this grape. Having said all that there is a also a fairly pronounced reductive/oniony note that some will not appreciate, and even though I understand it this is not something I want in gamay. Save it for the pinots. The structure and length are excellent. Tasted March 2021
Value rating: 4/5 stars. 89 points. 

Treve Ring - (March 2021)

From 12-30 year old estate vines, and clones 358, 509, and 789, this gamay was destemmed, native fermented, and aged one year in older 228 and 500L French barrels before racking, blending, and bottling in October 2020. Amply salted cherry, black raspberry, flood the juicy palate, seasoned with desert scrubby herbs, and housed with soft, downy tannins. There's an autumnal shading to this savoury wine, likening it more to pinot noir than gamay noir. Take with a slight chill. 89 points. 

Geoffrey Moss - (March 2021)

Blue Mountain has taken gamay seriously for awhile now, as evidenced by the 12-30 year old vines at their estate. It seems like they've really honed a house style here. This wine will be familiar to those that tasted the 2018 vintage. It's flinty and savoury with a faint hint of oak after aging in older French barriques and puncheons. But this vintage brings brighter fruit to the glass, led by spiced black raspberry, making this really attractive and seamless. It's juicy and fresh, so easy to enjoy now, but the relatively structured style means the best is still to come. 90 points.

Anthony Gismondi - (February 2021)

Gamay is not as sexy as pinot noir, but Blue Mountain continues to prove that most years, it is equally compelling. With a mix of vines from 12-30 years old, it is clear they have the chops for getting the job done in Okanagan Falls, which just may be the perfect BC home for this variety. The winemaking is simple: destemmed fruit, native-fermented, all aged in older French barrels big and small. The result is a bright, fruity red with a savoury, almost saline undercurrent that is eminently drinkable, which is a nice bonus. That said, two to three years in bottle will only enhance its charm. Buy it while you can. For clone freaks, the mix is 358, 509 and 789. 90 points.

Blue Mountain 2018 Gamay Noir


David Lawrason - (May 2020)

Wow, this is a real firecracker. Gamay descriptors usually float around fruits and flowers, but this one makes a bee line out of left field to present very lifted and intense herbal notes, tartare meatiness, pepper and spice. It is not a carbonic maceration style of gamay, in fact it was barrel fermented and aged in neutral oak for 12 months. So it is behaving much more like pinot noir. It is light to medium weight, firm and edgy, with great flavour focus and excellent length. The meaty/sulphurous notes will be a detraction for some, but also part of the fabric somehow. Tasted May 2020. 90 points.

Natalie MacLean - (March 2020)

A stunningly gorgeous BC Chardonnay from one of the top producers in the country. Toasted almond, golden apple and Asian pear with some spice. Yes please! Pair with roast chicken.
Celebrated Chicken and Cream Sauce Wine. 93 points.

Treve Ring - (February 2020)

This bigger, darker, smoky gamay is from the newly created Estate Cuvée tier, from 11-29 year old estate vines and a mix of clones 358, 509, and 789. After a native ferment, this aged for a year in French oak barrels and puncheons. If you didn't see gamay on the label, you might think this is syrah, with all its wild, black-fruited meatiness, smoked black pepper, and waves of reduction. With some air, and a chill, you note the dark raspberry, cherry swirling underneath. Still, this is the un-gamayest gamay I've had from Blue Mountain. 89 points.

Geoffrey Moss - (February 2020)

This is the first vintage of gamay since Blue Mountain revamped their tiering structure, and it now falls under the Estate Cuvée tier. From 11 to 29 year-old vines at their estate vineyard, this was fermented by native yeasts before aging on fine lees for 12 months in 4 year-old French oak barrels and puncheons. It's quite a savoury style of gamay, with loads of spice, crushed rock, and a flinty reductive note, over crunchy red fruits and fresh blackberry in the background. Think pinot noir meets syrah, for those that haven’t gotten on the #gogamaygo bandwagon. It’s medium-bodied and incredibly refreshing, with fine, subtle tannins. And they manage to do it all with only 12.5% abv. Fairly priced, as this would not be out of place in a line-up of Cru Beaujolais. This is the best gamay I’ve had to date from Blue Mountain. Highly recommended. 90 points.

Anthony Gismondi - (February 2020)

The first, Estate Cuvée tier, looks a lot like its predecessors; a very fine gamay. The secret ingredient is that savoury sagebrush south Okanagan spice that is sprinkled through its slightly reductive, earthy palate (decanting is a must) marked with soupy black fruits flecked with tobacco spice. This wine excels at the dinner table with duck, chicken or mushroom-based dishes. Watch out Beaujolais. The vines are a mix of ages from a decade through 30-years-old. It ferments with native yeast and is aged for a year in used four-year-old French oak barrels and puncheons.

Daenna Van Mulligen -  (February 2020)

Savoury, umami, wild.
A very different beast from the 2017, which was charming and fragrant, this vintage is entirely savoury. Forest berries mingle with smoked sausage, roasted mushrooms, toasted spice and dried flowers, there is a distinct iodine/bloody undertone here. It is meaty, juicy, again savoury/umami with forest fruits, finely ground pepper, leather, tealeaf and dark cocoa lingering on the finish. 90 points.

Blue Mountain 2017 Gamay Noir


Daenna Van Mulligen - (Spring, 2019)

Charmer, alluring, savoury. Always charming, this year the Blue Mountain Gamay suggests juicy blueberry and raspberry aromas, vanilla, faint spice, botanical and tealeaf with an earthy core. Sweet and expressive fruit lines the palate; it is a silky, spicy and wonderfully pretty wine with a serious side Reviewed for Montecristo Magazine. 91 Points

John Schreiner - John Schreiner on Wine (March 2019)

Dark in colour, the wine begins with aromas of black cherry and cassis. On the palate, the texture is fleshy with flavours of black cherry and blackberry and with a lingering, spicy finish. 92 Points

Blue Mountain 2016 Gamay Noir


Natalie MacLean - (September 2018)

Charmer, alluring, savoury.  Always a charmer, this year the Blue Mountain Gamay dispenses violets and tangy red cherries, leather and tealeaf with oodles of fine spice and a note of duck fat. It is earthy and spiced on the palate as well, a notable savoury character is balanced with high-toned red fruit. Bright and bouncy with a bittersweet finish. 90 Points 

Liam Carrier - (March 2018)

A beautiful nose of potpourri, Christmas spice and wild berries opens this quaffable, Okanagan Falls Gamay. A slightly plumpy, front-loaded palate follows with rich, juicy red fruit, dried cloves and light, earthy tannins. Tart, huckleberry acidity shows on the spiced finish to (mostly) counter-balance the ripe'n'sweet elements. Ready to go now. Drink 2018-2020. 88 Points

John Schreiner - (February 2018)

The winery has enviably mature Gamay vines, ranging from nine to 27 years old, which shows in the concentration and length of this wine. The grapes were macerated for 20 days, extracting more flavour and texture. Fermentation was with wild yeast. The wine was aged 16 months in five-year-old French oak barrels as well as in two 500 litre oak puncheons. The result is a wine with a velvet texture. The aromas begin with notes of cherry. On the palate, there are flavours of cherry and blackberry. On the finish, there are notes of both mocha and spice. 90 Points

David Lawrason - (February 2018)

After the riper, softer style of hot 2015 vintage, this returns to the edger, juicier form that has been so successful. Made from maturing vineyards, traditionally fermented (not carbonic) and aged 16 months in five year old (essentially neutral) barrels, this strikes a nice balance between energy, freshness and textural richness. Expect bright strawberry/cherry red fruit aromas with ever so subtle spice, sage and a touch of pepperoni meatiness. It is mid-weight with firm, tart-edged red fruit acidity, mild tannin and some warmth (13%). Quite mouthwatering, with excellent length. 91 Points

Blue Mountain 2015 Gamay Noir


Daenna Van Mulligen - (February 2017)

Juicy, alluring, magical. This bar-raising Gamay is utterly alluring, offering beguiling aromas of raspberry in vanilla syrup, lilacs, star-anise and cocoa with sweet spices. It is equally magical and balanced on the palate; it's silky and juicy, laden with high-toned fruit and sweet spice. Charming and fresh with a long sweet finish. Pair: cedar planked salmon, pork tenderloin with berry sauces, grilled chicken, chorizo or soft, washed rind cheeses.

Natalie MacLean - (January 2017)

A plush, richly-layered, berry-forward BC red wine made from the Gamay Noir grape, which has greater depth than Gamay alone. This wine is fermented in stainless steel tanks then aged for 10 months in four-year-old French oak barrels. Pair with grilled pork chops. 90.

Anthony Gismondi - (January 2017)

The warm 2015 vintage has spawned a juicy, dark, fresh, floral-scented gamay noir that was aged in old French oak for about four years. A flatter, ripe, candied-cherry flavour dominates the palate with some savoury, lemon/pine undercurrents. Soft and mild with supple dusty tannins it is ready to drink now. Try this with veal or salmon. 87

Treve Ring - (January 2017)

Eight to twenty-six year old vines make up this estate gamay. Warm and generous black raspberry, strawberry and morello cherry fill the juicy palate, one with fine spices to season and finer tannins to frame. Wild yeast fermented, after destemming and a 20 day maceration on the skins this rested in four year old oak barrels for ten months. Has the simplicity for a midweek meal, but the heft and seriousness to make it with roasted chicken. 88.

Blue Mountain 2014 Gamay Noir


David Lawrason - (December 2016)

This is a fairly deeply coloured, ripe and warm gamay from a hotter vintage. It was aged ten months in four year old French oak. The nose is quite ripe floral, with red plum/cherry fruit with some vanillin. Not as herbal, edgy or mineral as previous vintages, and there is mild tannin and some heat on the finish. The length is very good. Tasted December 2016. 88.

Blue Mountain 2013 Gamay Noir


Liam Carrier - (November 2015)

A boisterous Gamay offering funky, cinamon-rhubarb aromas with Maraschino cherry, dried cranberry, mocha, vanilla and lees-y notes. This medium-plus bodied palate is Beaujolaise-Village-ish with a good balance of texture between bright, red fruit and fleshy-tangy flavours, finishing with long and lingering wild berry acidity and spice. Drink mid 2015-2018. 88.

Daenna Van Mulligan - (November 2015)

Juicy, savoury, fragrant. Gamay is undoubtedly one of my favourite red varieties grown in British Columbia.
The Blue Mountain offers aromas of raspberry and cherry, vanilla, leather, Szechuan peppercorns and dried violets. The palate is equally spicy and savoury with juicy red fruit, spice, cedar and earthier forest floor notes. Smooth and wonderfully bright to pair with cedar planked salmon, pork tenderloin with berry sauces, grilled chicken, chorizo or
soft, washed rind cheeses. 90.

Daenna Van Mulligen - & (July 2015)

Juicy, silky, lively. Gamay... possibly my second favorite red variety, which is grown in British Columbia. The Blue
Mountain offers juicy red berries and red cherry, wildflowers, peppery spices and cocoa. The palate is silky and very juicy. High-toned and fleshy fruit, spicy layers with some grapey hints on the finish. Dry fine tannins, very good structure and lively acidity make for a great food wine. A slight chill and pair it with cedar planked salmon, pork tenderloin with berry sauces, grilled chicken, chorizo or soft, washed rind cheeses. 90.

Stuart Tobe - (April 2015)

Peppery, savoury, black cherry, meaty, light leather, floral and licorice aromas. Fresh, round, juicy, elegant palate with licorice, cherry, plum, meaty, peppery, tobacco flavours. An elegant, forward style this is refreshing and food friendly.
Always a pleasure to sip. Try this with grilled pork or salmon. 87.

Liam Carrier - (January 2014)

Needs a good long decant to open-up and settle, revealing a pleasant nose of wild berry and mixed dried fruit aromas with soft notes of mocha and light caramel. The palate is Beaujolaise-Village-like with a nice balance of texture between bright, red fruit and fleshy, gamey flavours and finishes long with lingering spice. 88.

John Schreiner - John Schreiner on wine (December 2014)

This wine was fermented entirely with the wild yeasts from the vineyard. The technical notes refer to a 20-day maceration period, indicating a moderately slow fermentation. The wine was aged nine months in four-year-old French oak barrels. Aside from a touch of mocha on the palate, there is no significant oak flavour. However, the fleshy texture results in part from time in barrel. The wine has aromas and flavours cherry and blackberry. 90.

Natalie MacLean - (September 2014)

Black pepper and spice on the nose followed by black cherry and mouth-watering acidity. Smooth and medium-bodied. Perfect for grilled pork chops. 88.

Blue Mountain 2012 Gamay Noir


Anthony Gismondi - Vancouver Sun (March 2014)

Blue Mountain Gamay often out-shines its pinot noir in the early year and the 2012 is no exception. Look for fresh, black cherry, spicy, floral aromas with bits of strawberry and licorice. The attack is juicy, the palate supple with plummy, strawberry, licorice, peppery, gamey, earthy flavours. Good fruit and finesse in a delicate style for current drinking. Love the price. Salmon anyone? 89.

Anthony Gismondi - Gismondi on Wine (January 2014)

Black cherry, spicy, floral, strawberry, liquorice, gamey aromas. Fresh, juicy, soft and round palate with plum, strawberry, liquorice, peppery, gamey, earthy flavours. Good fruit and finesse in a delicate style for current drinking. Nicely done. 89.

DJ Kearney - (December 2013)

This is a very special wine from one of BC’s pioneering wine families: Blue Mountain’s Maveteys have been winegrowers in Okanagan Falls since 1971. Their 2012 pinot blanc is from 27 year old vines planted on a breathtakingly picturesque bench above Vaseaux Lake. The exceedingly arid conditions (just 300mm of precipitation annually) make non-interventionist farming practices an easy choice; naturally low yields provide fruit that is pure and concise. Fragrant, crisp, and minerally, the wine beautifully combines aromas and flavours of green apple, peach, sage, and clover. 60% is fermented in stainless steel; 40% spends 6 months on its lees in 4 year old French oak barrels for added texture and richness and length. Truly sensational value. Tasted November 2013

Daenna Van Mulligen- (December 2013)

Perhaps my favorite red variety from British Columbia is Gamay.
The Blue Mountain is scented with raspberry tea, red currents, cedar and white pepper fleshed out with crushed violets and hints of wild purple berries. The palate is just as appealing with delicate but juicy berry flavours and fine peppery spice.
It's an utterly charming wine that responds nicely to a slight chill and partners well with cedar planked salmon, pork tenderloin with berry sauces, grilled chicken, chorizo or soft, washed rind cheeses.

Sara d'Amato - (December 2013)

Meaty but certainly not rustic - there is terrific depth in this sensuous gamay that is truly hard to put down. Notes of cherry, blueberry and sweet oregano add dimension to the palate. Dark and juicy with remarkable structure. Old vines certainly make a difference in this "Cru" style gamay.

John Szabo - (December 2013)

Here's an absolutely cracking gamay from Blue Mountain, with dangerously high drinkability factor. It's made in a serious fashion without carbonic maceration (more like cru Beaujolais, nothing to do with the nouveau style). Acids are lively and vibrant and tannins light but grippy, lending enough structure to shore up the ensemble. The palate burst with perfectly ripe red and black berry fruit. The more I taste, the more I want to taste. Serve with a light chill and enjoy the delicious ride. Tasted December 2013.

John Schreiner - John Schreiner on wine (November 2013)

The wine begins with a cherry hue and aromas of cherries. On the rich, ripe palate, there are flavours of cherry and strawberry with a touch of spicy mocha on the finish. 90.

Kurtis Kolt - WE Vancouver (November 2013)

There’s some comforting truffle and musk business on the nose here, only to be washed away by cascading raspberry and cherry fruit, and maybe a splash of cassis. This is one of those velvety-textured soft reds that you’ll want to swaddle yourself in while simmering a stew on the stove.

David Lawrason- (November 2013)

One of the best gamays of Canada is also from some of the oldest gamay vines in the country, averaging 20 years. It was made through traditional wild yeast fermentation (not carbonic maceration) and settled four months in old oak. The 2012 is delicious, ripe and bursting with sweet, floral blueberry, plummy fruit. It's mid-weight with a fairly firm yet juicy texture built around mouthwatering acidity and some stony minerality. The length is excellent. Sold out at the winery; so watch for it on the market, especially in restaurants and private shops in Western Canada.

Janet Dorozynski- (November 2013)

Blue Mountain has been making and taking Gamay seriously in the Okanagan since 1990, when they were advised by their French viticulture consultant to replant with Gamay in the transition from hybrid grapes to vinifera. There's been no looking back and year after year this winery produces well structured and Cru worthy Gamay – think Morgon. The 2012 is dark in colour with dark berry aromas and flavours with notes of pepper,spice and game. Medium-full bodied, with a lively palate, juicy tannins and a long intense finish, this Gamay will even stand up to steak. #GoGamayGo

Julianna Hayes - Kelowna Daily Courier (November 2013)

Raspberry, cherry aromas with good complexity of gamey, savoury and herbal notes. Spicy red berry flavours, a hint of menthol, smoke, game and a fresh peppery finish. Good value.

Natalie MacLean - (October 2013)

A peppery, full-bodied red wine with attractive aromas of dark cherries and black fruit. Very lively in the glass. Pair it with a pepper steak.

Blue Mountain 2011 Gamay Noir


Treve Ring - (September 2016)

From the cellar. Dark Cherry, dried blackberry, thorns, tar and a faint reductive note blow off with air and open to a finessed, fluid core. The dark cherry core continues, imbued with forest floor and leather and black pepper spicing. Fleshy, pinned together with fine, precise tannins. Loving the cool 2011 vintage. Decant and allow time to stretch its legs, and then enjoy with thick portobellos, grilled pork chops or rabbit. Aging well. 90.


Christie Mavety
May 1, 2023 | Christie Mavety

SOLD OUT - Tasting en Blanc event at the Estate

WINERY EVENT Join us on July 8th for our summer celebration at the estate. We'll be celebrating the summer season with samples of our newly released 2022 white wines, paired with canapés and oysters, from 3-5 pm.  Continue »

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