2009 Gamay Noir
|Wine Type:||Red Wine|
Pale garnet in color with a savory note of bacon and cranberry, following through on the palate of this light bodied wine. It finishes with a hint of fresh cut grass and smoke. This wine can be served slightly chilled to bring out fruitier and floral components and pairs nicely with lighter grilled dishes.
Harvest occurred on October 21, with a yield of 5.1 tons. They were crushed and destemmed into a stainless steel tank. The must was fermented on the skins being pumped over daily. It was pressed on October 29, after 7 days of fermentation. The harder press fraction was kept separate. After 3 days of settling, the wine was racked to 13 older (more than 5 uses) neutral oak French and Hungarian barrels and one 3rd use French oak barrel. Malolactic fermentation was induced and ended on December 10th. The wine stayed in barrel for approximately 214 days, being racked on June 14th. The barrels selected for the final blend included all but the 2 oldest barrels, both of which went into the Luckystone blend.
Our fresh Gamay Noir will pair well with a broad range of casual foods such as chaucouterie, light chicken dishes, salads and cheeses.