GRAPE VARIETAL
100% Gamay Saint Romain—a local clone distinct from Beaujolais Gamay, known for its vibrant acidity and fine tannins. It’s grown specifically for the Côtes Roannaise’s cooler climate and granitic soils.
APPELLATION
AOC Côtes Roannaise, located in the upper Loire Valley near the Massif Central. Though lesser-known, it’s one of the oldest viticultural zones in the region, producing fresh, expressive reds from Gamay.
TERROIR
Granitic soils dominate, lending minerality and tension to the wines. Vines are planted on slopes around Villemontais, with elevations and exposure that favor slow ripening and aromatic precision.
VINIFICATION
Certified biodynamic (Biodyvin), the estate uses native yeasts and minimal intervention. Fermentation occurs in concrete or stainless steel, preserving freshness and varietal character. Aging is short to maintain fruit purity.
TASTING NOTES
Bright red fruit—think sour cherry, cranberry, and wild strawberry—with hints of pepper and crushed stone. Light-bodied but structured, with a clean, mineral finish and subtle herbal lift.
FOOD PAIRING
Ideal with charcuterie, roast chicken, lentil salads, and mushroom dishes. Its acidity and fine tannins make it versatile with both rustic and vegetable-forward fare.
Côtes Roannaise sits high on the upper Loire, near the river’s headwaters where it first points north before bending west toward the Atlantic. It’s a tiny AOC—easy to miss on a map, and if you blink a couple of times, you’ve probably driven through it. Think granitic hillsides, breezy exposures, and vineyards that look toward the Massif Central rather than the sea. Although it’s actually part of the Loire, it shares more of a natural kinship with the Beaujolais just 40 km to the east.
Gamay is the region’s calling card, and here it wears a lean, energetic frame. The appellation counts only about twenty-five growers, which means the wines are made by people you can actually meet, walking the same few slopes every season. Gamay here is all about clarity and lift rather than density and heft, and will reward wine lovers looking beyond the usual Loire or Beaujolais expressions.
Vineyards in Villié-Morgon, looking towards the Corcelette and Chiroubles — AWM 2014 Buying Trip to Beaujolais
Domaine des Pothiers is one of the region’s benchmark vignerons. The Pothiers family has farmed here for centuries, and under current steward Romain Paire, it’s an eclectic mix of forty-five acres of vineyards alongside rye fields and a small herd of Limousine cattle. The estate is worked organically and is functionally biodynamic. Old-vine selections from the Domaine’s original parcels supply the fruit for this tasty Gamay.
I’ve always loved how Gamay seamlessly shapeshifts across France. In Beaujolais, the granite soil helps deliver wines that are layered and ageworthy in the Crus. In the central Loire, notably Touraine, Gamay often skews towards a more juicy expression with almost crunchy fruit. Côtes Roannaise Gamay threads the needle between the two: granite soil lends definition and a savory edge, while the upper Loire altitude keeps everything lifted and fresh.
Organic vineyards at Domaine Pothiers — Photo courtesy of the Domaine
In your glass, Domaine des Pothiers’ ‘Domaine’ AOC Côtes Roannaise opens with notes of red cherry and wild strawberry, framed by hints of black pepper and herbs. It’s exactly the kind of Gamay that feels equally at home slightly chilled or at cellar temperature, and it shows exceptionally well as the weather tilts toward autumn.
At the table, start with locally-inspired classics like country pâté with cornichons, roasted chicken with thyme and garlic, lentils with sausage, grilled trout with brown butter, or a mushroom-laced omelet. Then branch out internationally with Korean bulgogi lettuce wraps, soy-ginger-glazed salmon, miso-roasted eggplant, za’atar-spiced roast cauliflower with tahini, or a Margherita mushroom pizza. Charred vegetables, umami-rich dishes, and mid-weight proteins all play to this wine’s strengths.