2007 Gamay Noir
|Wine Type:||Red WIne|
Medium/light ruby in color. The Gamay shows light red fruit in the nose and a butter note. Medium bodied, round and supple in the mouth and showing sweet red fruit and white pepper spice. Fresh with a lingering finish of light, ripe tannins and a dusting of oak.
On October 5, 2007 5 tons of grapes were hand-harvested (22 Brix, 8.2 g/L Ta, 3.29 pH) then crushed and de-stemmed into a stainless steel tank. The wine was fermented on the skins (RB-2 yeast) with daily pump-overs. The fermentation temperature peaked at 91F. The Gamay was pressed after seven days on the skins then racked into older, neutral French and American barrels. Malolactic fermentation finished by November 20, 2007. The Gamay spent six months in neutral barrels.
Our fresh, varietal Gamay will pair well with a broad range of casual foods such as chaucouterie, light chicken dishes, salads and cheeses.