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 2016 Gamay presents black cherry aromas with rich berry undertones. The full, smooth palate creates a soft, rounded mouth feel with hints of subtle spice. Balanced acid and restrained tannins compliment the wine adding to the layers of complexity.
Cellaring potential 8 years plus.