40% 1987 planted Gamay – Carbonic maceration 7 days. Destemmed and fermented 2 days on skins, pressed to old oak casks.
60% 2014 planted Gamay – Carbonic maceration 7 days. foot stomped and fermented 2 days on skins and stalks, pressed to old oak casks.
Natural MLF, matured 4 months on lees, racked and bottled. Unfined, unfiltered, preservative free.
Bright and deep purple, lifted green spice and berry fruit aromas typical of Gamay. More savoury on the palate, pulled together by sour cherry acid and plumb skin like tannin for depth and length. Delicious.