The 2007 "Cote du Py" wears its structure more overtly, its deep cherry fruit corralled by iron and rock. The fruit is spicier and more mineral infused than the Corceletter, almost a bit meatier. The texture is velvety smooth, but even after a few hours the structure is still as prominent as is the fruit. If this wine were a food, it would definitely be more steak and potatoes than warm raspberry pie. Vinified in barrel with little to no sulfur, then bottled unfiltered, this is an explosive Gamay grown in what is considered one of the top granite soils in the Beaujolais region.
