2023 Gamay
2023 Gamay
Gamay is a favourite of ours, light in colour but delivers intensity and flavour on the palate.
Aromas of redcurrant and violets, soft tannins, savoury with a hint of toasty oak. 20% carbonic maceration on whole bunches, matured for 8 months in old oak.
Versatile with food matching but try me with an aged Comte cheese and a charcuterie board.
Vintage: 2023
Region: Tumbarumba
Vineyards: Moppity (Tumbarumba)
Varieties: Gamay 100%
Alcohol: 12.9%
Production: 170 dozen
Vinification: The Tumbarumba fruit was machine harvested giving mostly whole berries and some stalks.
The hand picked grapes were put through carbonic maceration until near the end of fermentation, then crushed and pressed to finish ferment in barrel.
The machine harvested grapes were evened out in 4 x 780 litre picking bins for fermentation, with 1 bin using wild yeast and the remaining bins using 3 different yeasts. Once fermentation had started it was plunged 3 times a day until near the end of ferment when it was pressed and racked to hogsheads (French barrels) - 1 new the rest 2, 3, 4 years old. In barrel for 10 months before being bottled, unfiltered on the 15th November.
Scroll down for reviews.
2024 Canberra and Region Wine Show: 95 GOLD
2024 Single Vineyard Wine Show: 93 Silver
2024 NSW Wine Awards: 90 Silver
2024 Alternative Varieties Wine Show: 90 Silver
What the Reviewers are saying
“Gamay is the defining variety for the Beaujolais Appellation.
Although this Sapling Yard Gamay 2023 is still an infant, it definitely does not fit the traditional ‘Nouveau’ style.
This is a young Gamay with Down-Under grunt and muscle.
It displays an abundance of primary varietal characteristics of dark cherries, violets, dried herbs and fine drying tannins.
It currently offers generosity and volume of palate flavours and warmth.
To be enjoyed with hearty stews and strong cheeses.”
“Tumbarumba Gamay in all its pretty flourish. 9 months in old oak, 150 cases produced. It’s a light, slightly twiggy, lucid but bony red that toys with under ripeness, but trades in lithe energy. Very Tumbarumba, but not unattractive.”
“It has carbonic pop, making this fragrant, juicy and lively. Some reduction at first, it dissipates yet adds a meatiness to the spiced cherry fruit within. Tannins play second fiddle to the racy, raspberry-like acidity. Refreshing and delicious.”