"Possibly the finest gamay tasted in Australia after the mighty Sorrenberg. Hand picked, with more whole-berry/bunch semi-carbonic pulp and pastille jubiness here, for sure, but very reminiscent of fine cru beaujolais, the barometer of the style. Mid-weighted, juicy and so energetic that it sets the palate up with mottled blue fruits, damson plum and sour cherry before delivering a savoury thread of verdant astringency. Just a touch, but a beautiful one. Like the slap of Ali's glove to the side of the head, waking us up so that wines as beautiful as this are not taken for granted."
This is the first crop from our newly planted Gamay vines on our Razorback Road vineyard in the cool southern Adelaide Hills. The fruit was clean, ripe and in great condition at harvest. Following hand picking 25% of the grapes were loaded in to the fermenter as whole bunches, the rest gently de-stemmed via a chiller on top with a lot of whole berries.
Bright in colour with a vibrant hue, this cool climate Gamay shows an abundance of bright red fruits and floral aromatics. The medium bodied palate is bright and crunchy, with juicy, ripe red and black cherry fruit flavours, moderate tannins and a long, crisp and refreshing finish. Following 4 days of cold soaking on skins the fermentation commenced and the skins were gently plunged to extract colour and flavour from the skins. Following fermentation, the wine was pressed to old French oak barrels where it aged on light lees for 10 months after which it was carefully racked and bottled. Drinks well as a young wine but has the depth of flavour to cellar well for 5 or more years.
Kim Milne MW