Scented of blueberry, raspberry filling, black pepper, juniper and moss. With a supple creaminess, the wine tastes of black cherry, raspberry, red plum and caramel.
Hand-picked in our Estate Vineyard’s Courtney Block on October 27th as grape sugars averaged 24.1° Brix.
Primary fermentation was accomplished in a custom-built limestone concrete tank, with destemmed grapes layered on top of hand-sorted whole clusters. The wine was transferred to 228 L French oak barriques (18% of which were new) to complete malo-lactic fermentation and age for eight months. A further 5-months in neutral barrels followed.
In December 2018, we filled 267 cases of 750 mL bottles and 28 cases of 1.5 L “magnums”. Enjoy now to 2025 (potentially longer in magnums).
At the time of bottling Alcohol measured 13%; Residual Sugar: 1.2 grams per Litre; Titratable Acidity: 7.1 grams per litre pH: 3.43
Food Companions: Serve near 14° C with braised lamb shoulder or a traditional charcuterie plate. For vegetarian options, try classic ratatouille, tacos with lentils and cauliflower or cheddar and onion galette.
92 points, R.Vansickle, WinesInNiagara.com Whole cluster pressed and 100% fermented in concrete vats specifically built for Gamay and then aged in oak, 20% new, for one year. Always one of the most impressive Gamays in Niagara. Such lovely and inviting aromatics with blue plums, brambly raspberries, dark cherries, spice and stony minerality. It has gorgeous mouth feel and big flavours of plums, cassis, ripe red berries, earth and spice with depth and finesse through the finish. An age-worthy Gamay.