2007 Gamay Noir

Bronze Medal

American Wine Society (Nov 2008)

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Print Wine Notes
Vintage:2007
Wine Type:Red WIne
Varietal:Gamay Noir
Varietal Composition:
100%Gamay Noir
Appellation:Finger Lakes
Harvest Date:10/05/2007
Acid:6.7 g/L
pH:3.44
Bottling Date:07/02/2008
Residual Sugar:.1%
Alcohol %:12.5%

Tasting Notes

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.

Winemaker Notes

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.

Food Pairing

Our fresh, varietal Gamay will pair well with a broad range of casual foods such as chaucouterie, light chicken dishes, salads and cheeses.

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