Gamay Noir is impulsive. Drink it now…or not, pair with exotic foods…or a burger, depends on the mood and the impulse.
Cheese Plate, Grilled Salmon, Burgers, Thanksgiving Dinner
Violet, Berries, White Pepper, Briary Fruit
The clusters were completely destemmed into 1/2 ton size, open-top, oak fermentors. A brief cold-soak period, before alcoholic fermentation was done to build depth. Regular manual pigeage was done for cap extraction. After a pressing to liberate the juice, the wine finished to dryness and settled clear. Malo-lactic fermentation and aging were hosted in select, 300L French oak hogsheads for 10 months plus neutral, traditional barrique. Varietal character shines through out.
Each of our wines is intentionally made as a single-varietal and from a single-vineyard. In crafting small-scale lots, we ensure every wine maintains its distinctive character and essential flavors of its originView our winery page