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 bouquet of the 2018 Gamay is showing spicy dark plum with a hint of cherry. These fruits follow through onto the palate combining with the dusty tannins and sound acid to create a savoury and spicy long lingering finish.
This wine will cellar for at least 8 years.