2014 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.
• 8.5 tons of Gamay Noir fruit and 0.4 tons of Syrah fruit were hand-harvested on 10/13/14. Crushed and de-stemmed together, the chemistry for the combined was 20.6 Brix, 11.2 g/L TA and a pH of 3.13. The must was fermented on the skins, and was pumped over twice per day for ½ hour each time; then pressed on 10/17/14, after 4 days of fermentation. The wine was racked to 60% 3rd-use or newer French oak barrels and 40% neutral oak French barrels. The wine was racked from barrels on 3/16/15, after just over 5 months in barrel with all of the wine included in the final blend.
• The wine was cold stabilized by chilling for five weeks, at which point the wine was filtered sequentially through 2.0 and 0.8 micron pads on 4/26 and 4/27/15. Excess CO2 was removed from the wine by sparging with nitrogen before bottling on 5/7/15. The final chemistry is 11.8% alcohol, a pH of 3.54, a TA of 6.2 g/L, and 0.1 % residual sugar. The free SO2 was 45 ppm at bottling.
• 543 cases were produced.
The perfect Autumn wine, food-friendly and pairs seamlessly with a range of proteins. Try with lamb, ham, and roasted poultry. The medium-bodied nature of the wine provides the perfect complement to a hearty meal.