2023 Gamay 'Le Cœur'

Grapes were hand-harvested from two Winery Estate blocks. Older vines on the north side of the Estate supplied most of the fruit and the remainder came from a younger block.

Whole grape clusters, divided by site, were directed to small stainless-steel “pots”. Purged of oxygen, the vessels were sealed 10 days for carbonic maceration. Alcohol fermentation was completed over the following two weeks, after which the wines were pressed and blended into a single tank.

Six months later, 95 cases went to bottle in May 2024.

Alcohol: 12.5 % Residual Sugar: 0 Titratable Acidity: 6.7 grams per Litre pH: 3.38

Serve near 14°C with plank salmon beside roasted squash, braised Ontario lamb or pancakes with sliced Peking Duck.