The 2022 Gamay is showing traits of a cooler year with pronounced fruit and vibrant acid. The dark cherry, plum and raspberry follow through to the palate, combining all with the subtle tannins creating a tight, yet moreish finish. It The cooler, vintage conditions means although it is pleasant to drink at the moment, it will also benefit from some cellar time.
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.