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 2017 Gamay exhibits sweet cherry and raspberry with a hint of spice. The palate has plenty of berry fruits with nice spice and white pepper. The palate is long and lingering with well balanced acid and subtle dusty tannins.
This wine will cellar for at least 8 years.