The style of Gamay we produce is a combination of Burgundian and Beaujolais techniques. There is 10% Pinot Noir used in the blend. Half of the Gamay was cold macerated where the fruit is picked cold, crushed and left to soak for 4 days before fermentation starts. Of the rest, 20% of the fruit is left whole in the ferment. Fermentation with natural yeast is for 2 weeks on skins, after which the wine is pressed and matured in oak for eleven months.
The nose of the 2015 Gamay presents with Cherry and forest fruits. Following on to the palate which at first appears light but surprises you with vibrant fruit combining with white pepper to produce a long lingering mouthfeel. Soft acid and refined tannins round this wine out nicely.
Cellaring potential 8 years plus.