The nose will infer cherry, bay leaf, caramel and a meatier hint of smoked summer sausage.
Firmly fruity to taste, this vintage offers flavours that suggest sour cherry, raspberry jam, mint leaf, leaving a pleasantly spicy finish.
Gamay was harvested at 21.7° Brix between October 6th and 9th. Primary and malo-lactic fermentation were completed in stainless steel. After pressing, 30% of the wine was transferred to neutral (89% French, 11% American) oak barrels to age for 6 months. The larger portion aged in steel tanks to augment the bright fruit flavours. At the time of bottling in June 2015, alcohol was measured at 12%, titratable acidity at 6.5 grams per litre and pH at 3.35.