Gamay Beaujolais Gamay Beaujolais Gamay Beaujolais is a varietal designation for a Californian grape variety, an early ripening clone of Pinot noir. In the late 1930s, an early pioneer of the American viticulture, Paul Masson, brought with him several Burgundian grapes for his winery in California. One of those grapes he believed to be the Gamay variety from the Beaujolais region in France, which in the 1940s University of California at Davis (UCD) researchers christened "Gamay Beaujolais". In the late 1960s, UCD scientists decided that Gamay Beaujolais was a clonal selection of Pinot noir, and that California's version of the true Gamay
Baja California wine industry Petite Sirah than its cousins in Italy. These vines arrived after World War II but identification tags were lost in transit, so no one knows exactly what varieties they are. Many growing and production methods are newer as most wineries have been in existence for only a short time. Many vineyards are new or recently replanted using modern cultivation techniques, improved rootstocks and cultivars. Most wines are fermented in stainless steel. Length of maceration and fermentation depends on the producer. Red wines are usually aged in French or American oak for a period of between a couple to as many