2013 Gamay Noir
|Wine Type:||Red Wine|
Medium-bodied with soft aromatics of dried flowers and fresh red berries. In true Beaujolais fashion, you may serve this wine at a slight chill, however, the option is yours to decide.
On October 18, 2013, there were 2.3 tons of Gamay Noir fruit harvested (1.3 from GN2 and 1 from GN1) and 0.12 tons of Syrah. The chemistry for the harvest was 21.5 Brix, 10.1 g/L TA and a pH of 3.38. After 6 days of settling, the wine was racked to 33% 2nd-use French oak barrels and 67% (more than 5 uses) neutral oak French barrels. Chris Hansen ML bacteria were added to the wine on 11/19/13 and finished ML fermentation in all the barrels by early January. The wine was racked from barrels on 07/10/14, after just over 8 months in barrel. All of the wine was included in the final blend. The wine was cold-stabilized by chilling for one week, and sequentially filtered between 07/14—07/16/14. The final wine chemistry is 11.9% alcohol, a pH of 3.56, 6.7 g/L TA, and 0.2% RS. There were 149 cases produced.
The perfect Autumn wine, food-friendly and pairs seamlessly with a range of proteins. Try with ham, roasted poultry, as well as lamb and veal. The medium-bodied nature of the wine provides the perfect complement to a hearty meal. Feel free to experiment with a variety of sauces and glazes, as they can provide a great counterpart of flavor to the Gamay.