In the early '80s I made a nouveau Leon Millot by strict 𝑚𝑎𝑐𝑒́𝑟𝑎𝑡𝑖𝑜𝑛 𝑐𝑎𝑟𝑏𝑜𝑛𝑖𝑞𝑢𝑒. We then had a blind tasting of all the nouveaus available in Kansas City, French and domestic, attended by a couple dozen of the city's top industry pros. The Leon won. It's certainly as good as gamay in the role.
The dumb thing was, BATF wouldn't let me put "carbonic maceration" on the label because they said it would confuse consumers. Wow, early days, non? Things have changed in 40 years.
In the early '80s I made a nouveau Leon Millot by strict 𝑚𝑎𝑐𝑒́𝑟𝑎𝑡𝑖𝑜𝑛 𝑐𝑎𝑟𝑏𝑜𝑛𝑖𝑞𝑢𝑒. We then had a blind tasting of all the nouveaus available in Kansas City, French and domestic, attended by a couple dozen of the city's top industry pros. The Leon won. It's certainly as good as gamay in the role.
The dumb thing was, BATF wouldn't let me put "carbonic maceration" on the label because they said it would confuse consumers. Wow, early days, non? Things have changed in 40 years.
They sure have! I see carbonic on lots of labels now!
Someone must be making a Leon nouveau. I know Keuka Lake Vineyards was doing it for a while. Not sure if they did this year.