The Logel's aren't your typical vignerons - Jacky was a joiner and carpenter, and Odile was a dietician. But when Odile's father retired they decided to go to live in the Cotes du Forez near Clermont Ferrand in the massif central and take over her grandfathers estate. Jacky studied viticulture and wine-making in Mâcon and their first vintage was in 1992. The Domaine is planted with Gamay, Viognier and Pinot Gris - a nod to Jacky's home Alsace.

They have always worked organically and made the wines with low intervention, to truthfully express their distinctive terroirs. They are making delicious expressions of Gamay from the southernmost extremity of the department of the Loire. It's a slightly forgotten wine region, between 400 and 600 metres above sea level in an unspoilt environment. They make 3 expressions of Gamay all with tension, energy, freshness, but also full body and rich flavour.

The Côte du Forez is a small yet distinctive wine region in the Loire Valley, lying to the south of the appellation and to the east of the city of Clermont-Ferrand, near the Massif Central. Though geographically closer to Beaujolais, it is classified within the Loire, and it is here that Gamay Noir finds another natural home.

The climate is semi-continental with some Mediterranean influence, characterised by warm, sunny summers and cold winters. Rainfall is moderate but can be irregular, and spring frosts remain a significant hazard for growers. The nearby Massif Central provides both altitude and cooling influences, while also shaping the landscape into rolling hills that help create diverse vineyard exposures.

The defining feature of the Côte du Forez is its volcanic soils. Vineyards are often planted on dark basalt and granite, with patches of clay and sand, producing wines with a distinctive mineral and peppery edge. This terroir, combined with Gamay, yields wines that differ markedly from those of Beaujolais: fresher, spicier and more savoury in character.

Gamay dominates plantings and is used to craft both light, juicy reds with red berry notes and more structured, complex styles with the capacity to age. A small quantity of rosé is also produced, typically lively and fruit-forward.

Key growing areas include villages such as Boën-sur-Lignon and surrounding communes, where vineyards scattered across volcanic slopes give the Côte du Forez its individuality. It remains a hidden gem of the Loire, offering authentic wines with both charm and character.

Gamay is a red grape variety best known for producing the wines of Beaujolais in eastern France. It originated in the Burgundy region and was first mentioned in the 14th century. Though once banned from prestigious Burgundian vineyards, Gamay found its true home in the granite-rich soils of Beaujolais, where it thrives.

Viticulturally, Gamay is an early-ripening variety that performs best in well-drained, acidic soils, particularly granite and schist. It is relatively vigorous and productive, making canopy management important to maintain quality. The grape is sensitive to site, with higher-elevation and cooler locations producing more structured, complex wines.

While France remains its heartland—particularly the ten Beaujolais Crus like Morgon, Fleurie, and Moulin-à-Vent—Gamay is also grown in Canada, the United States (notably Oregon and California), Switzerland, and New Zealand.

Gamay is probably most famous for Beaujolais Nouveau, a light, fruity wine made via carbonic maceration, released just weeks after harvest and best served chilled. However, more serious styles from the Cru villages offer greater depth, structure, and ageing potential.

Flavour-wise, Gamay typically shows vibrant red fruit such as cherry, raspberry, and cranberry, often with floral notes, earthy undertones, and a touch of spice. Naturally high acidity and low tannins make it fresh, food-friendly, and highly drinkable.