2012 Gamay Noir
|Wine Type:||Red Wine|
This vintage is deep ruby in color with fruit forward aromas of cherry and cranberry. The Gamay Noir & Syrah blend synergize beautifully for a hefty mouth-feel that is smooth from the start all the way through to its subtle creamy finish.
The Gamay Noir and Syrah fruit were both hand-harvested on 9/19/12. 3 tons of Gamay and .6 tons of Syrah were crushed and destemmed together, yielding a combined chemistry of 22.2 Brix, 8.7 g/L TA, and a pH of 3.19. The musts were fermented on the skins and no nutrients were added at that point. The musts were pressed after 8 days of fermentation, with fermentation temperatures in the 60°-80°F range. The harder press fractions were kept separate. After two days of settling, the wine was racked to 12% new French Oak barrels, 62% neutral French Oak barrels, and 25% 2nd-use French Oak barrels. The wine was racked from barrels on 6/10/13, after 244 days. 73ppm SO2 was added and all the wine (except a single barrel used for Luckystone Red) was included in the final blend. To cold stabilize, the wine was chilled to ~35°-40°F for 1 week and was coarse filtered from the tartrates through 2 micron pads on June 20th. The wine was filtered again on June 21st through .8 micron pads.
Gamay Noir, as a wine, creates endless options and ideas for food pairing. The medium body pairs beautifully with light proteins such as pork and poultry. Feel free to experiment with a variety of sauces—tangy, spicy, or sweet. Its flexible nature allows you to serve this wine at room temperature or slightly chilled, consequently expanding your pairing possibilities.