Production: 168 Cases
Availability: Winery-direct and select restaurant accounts
Variety or Blend: 100% Gamay Noir
Vineyard Designation: Sourced from St. David’s bench
Region: St David’s Bench
Vine Age: 20+ years
Soil: Clay and loam with limestone.
Wine Style: Dry
Oak: 10% oak-aged for 3 months
Alcohol Content: 13.2%
TA: 7.6 g/L
Ageing: Drink now through 2024
Serving Temperature: 14 – 18 degrees Celsius
At harvest we picked when the flavours were balanced and optimal. The 2014 Gamay Noir was fermented in small, 1-tonne vessels to allow for the best skin to juice ratio. Two select yeast strains were used to add complexity and character to each ferment. Ideal temperatures were maintained throughout the fermentation process. After alcoholic fermentation was complete each batch was gently pressed off of their skins in our Diemme Velvet bladder press, keeping the yeast strains separate for their secondary, malolactic fermentation. After malolactic fermentation was complete the portion aged in oak and the two yeast strains were blended together to create a balanced and age-worthy wine. Our 2014 Gamay Noir is ready to drink now and has the structure to age for up to 10 years.
An opaque, ruby colour with a bright fuchsia hue.
A fragrant red wine with red and black fruits. Lifted notes of strawberry, cherry, black pepper and spice fill the nose. Underlying tones of prune, black currant, dates and leather complete these complex aromas.
This Gamay Noir is fleshy, juicy, and ripe. Fruit forward flavours of red fruits and spice are complimented by tannin and dark berry structure of subtle barrel aging. This medium bodied wine with a supple tannin structure that supports a classic gamay backbone of acidity and notes of robust spices. Flavours of raspberry, blackberry and currents dance on the palate with zesty and lively acidity. This luscious wine has a persistent finish with flavours of lingonberry, brambleberry and dates and underlying tones of clove, black pepper and baking spice.