2024 Gamay
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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 bouquet of the 2024 Gamay shows cherry and plum ...Read More...
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 bouquet of the 2024 Gamay shows cherry and plum with some earthy undertones. The aromas follow onto the palate combining with integrated acid and refined tannins which create a well-balanced wine, finishing with great length. - Barry and Jan Morey, Winemakers.
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