Gamay Noir

Blue Mountain 2018 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 12, 2020 | Christie Mavety

Wine Shop & Tasting Room Update

To Our Valued Blue Mountain Supporters, Due to the current and ongoing health situation, our tasting room will remain closed until further notice. We will continue to evaluate the situation surrounding COVID-19 and post any further updates on our website. We hope to have further information late June...  Continue »

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