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 spiced plum and savoury cherry aromas of the 2021 Gamay follow through to the palate to combine with balanced acid and refined tannins. It finishes with a well-rounded lingering mouth feel which will integrate beautifully with time. The cooler, vintage conditions means although it is pleasant to drink at the moment, it will also benefit from some cellar time.