The style of Gamay we produce uses a combination of traditional Gamay 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 2023 Gamay displays dark spiced cherries with red currant and cranberry notes. The fruit aromas follow onto the palate combining with earthy tannins and balanced acid creating a well-rounded wine, finishing with good length. It is drinking fine now, however will benefit with cellar time.