2023 Small Lot Gamay

Clusters from three different blocks of the Malivoire
Estate Vineyard were picked by hand, as grape sugars achieved 21.3° Brix.

Hand-sorted grapes were divided, 70% to ferment
in a concrete vat and 30% to ferment and age in a neutral oak tank. In both cases, grapes in whole clusters were layered between crushed berries. After pressing,
the concrete-fermented wine was portioned to age, 60% in mature oak barrels and 40% in steel tank. After blending, 680 cases were bottled in August 2024.

Alcohol measured 12%; 0.5 g/L residual sugar; Titratable Acidity: 6.9 grams per litre; pH: 3.29

Chill to near 14° C and enjoy alongside fried calamari, chicken tagine with apricots and olives, or roast duck with plum sauce, and of course, wood-fired pizza!