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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. 40% 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: 2024
Region: Tumbarumba
Vineyards: Moppity (Tumbarumba)
Varieties: Gamay 100%
Alcohol: 13%
Production: 170 dozen .
Vinification: The Tumbarumba fruit was hand picked.
40% carbonic maceration for 2 weeks in closed ferment containers, 60% fermented in small open fermenters (7days). .
3 different yeasts were used. Once fermented the wine was pressed into hogsheads (French barrels) - 1 new barrel with the remaining barrels 2, 3 and 4 years old.
The wine remained in barrel for 10 months before being bottled, unfiltered on the 15th November 2024.
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. 40% 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: 2024
Region: Tumbarumba
Vineyards: Moppity (Tumbarumba)
Varieties: Gamay 100%
Alcohol: 13%
Production: 170 dozen .
Vinification: The Tumbarumba fruit was hand picked.
40% carbonic maceration for 2 weeks in closed ferment containers, 60% fermented in small open fermenters (7days). .
3 different yeasts were used. Once fermented the wine was pressed into hogsheads (French barrels) - 1 new barrel with the remaining barrels 2, 3 and 4 years old.
The wine remained in barrel for 10 months before being bottled, unfiltered on the 15th November 2024.