2016 Courtney Gamay - LIBRARY RELEASE

Hand-picked in our Estate Vineyard’s Courtney Block on October 15th as grape sugars averaged 22.9° Brix.

Fermentation in 3-tonne oak cuves included a 25% reserve of whole clusters.  Four-fifths of the wine was transferred to French oak barrels (20% of which were new) to complete malo-lactic fermentation and age for nine months.  The remaining 20% aged in custom-made ceramic “orbs”.  The wine was blended and given a further 5-months in neutral barrels. 

At the time of bottling, alcohol measured 12.9%, residual sugar 0.5 grams per litre, titratable acidity 6.6 grams per litre and pH 3.35.

Only 235 cases were bottled in January 2018.

Food Companions:
Serve near 14° C with steak tartar, slow-roasted pork with Dijon mustard or a traditional charcuterie plate.