2015 Gamay Noir
|Wine Type:||Red Wine|
A nose of black currant and sweet cherry is supported by mulberry and crushed herbs on the palate. The vibrant acidity helps highlight the clarity of fruit flavors.
11.1 tons of Gamay Noir fruit from GN1 and GN2 were machine-harvested with 0.12 tons of hand-harvested Syrah fruit on October 16, 2015. The Gamay Noir and the Syrah were crushed and de-stemmed together, then divided into two tanks and one bin. The chemistry for the combined Gamay/Syrah was 20.4 Brix, 8.6 g/L TA and a pH of 3.32. The must was cold-soaked for two days then fermented on the skins, and the tanks were pumped over twice per day for ½ an hour each time, while the bin was punched down twice per day.
The tanks and bin were pressed on October 24, 2015, after six days of fermentation, with fermentation temperatures in the 70-84°F range, peaking at 93/94°F on the final day.
After four days of settling, the wine was racked to a mix of 3rd-use or newer and neutral oak French barrels. Malolactic fermentation was initiated on October 30, 2015 and finished in all the barrels by late November.
The wine was racked from barrels on April 18, 2016, after almost six months in barrel. Four of the barrels were kept aside for additional aging to become a reserve blend.
The wine was chilled to ~45°F for one week to cold-stabilize it, and was bottled on May 10, 2016.
630 cases produced.
For a light lunch, pair this Gamay with a charcuterie spread including patés, terrines, and rillettes, along with soft cheeses like brie and Camembert. On a warm summer evening, chill the wine slightly and enjoy with a salad featuring dried cherries and chèvre, grilled vegetables, and chicken or cedar plank salmon.