Cart 0 items: $0.00

2018 Gamay Noir

2018 Gamay Noir

Vineyard: 100% Jamieson (2nd crop)

ABV: 13.0%

Flavor Notes: Notes of earth, dark fruit, and black olives. For this second vintage of Gamay from our Jamieson Vineyard we decided to push the boundaries of long lees aging and minimal sulfur additions. The resulting wine has a distinctive earthy and meaty character that transforms Gamay’s natural fruitiness into something more complex. This wine is a nod to the “natural” wine movement, and an attempt to move beyond the bubblegum Beaujolais Nouveau wines of the past.

Pairings: Due to this Gamay’s noticeably soft tannins it is a very versatile food pairing wine. Red meat in stews, roasted vegetables, and roasted chicken will pair nicely. 

Vinification: The Gamay was picked from Jamieson Vineyard on October 26th, 2018. We destemmed the fruit and put the whole uncrushed berries into a stainless red wine pumpover fermenter. Once inside, the weight of the fruit caused the bottom berries to crush, releasing juice. This juice came in contact with indigenous yeast on the skins, and started to ferment—releasing some carbon dioxide into the tank and forcing the oxygen out. This lack of oxygen caused an enzymatic/biochemical fermentation in some of the intact berries, which is called Carbonic Maceration. This partial carbonic maceration broke down the malic acid and created some interesting aromas which added complexity to the final blend. Yeast was added 2-3 days into the process which started the primary alcohol fermentation in the tank before pressing on November 17th. The wine was then transferred to neutral 300L hogshead barrels, where it underwent malolactic fermentation through winter and spring. It stayed on its gross lees with minimal sulfur additions until August 13th, 2019 just before bottling. 

Cellaring: Enjoy now through 2025.

In Stock
Add To Cart
SKU: 2018gamay
Wine Specs
Old Mission Peninsula
Alcohol %
Product Reviews
Add A Product Review
E-Mail me when someone reviews this product

Leave this field blank: