Flavour & food pairing
What the experts say about this wine
"The style of Gamay we produce is a combination of traditional Gamay techniques. There is 10% Pinot Noir used in the blend. Half of the Gamay was cold macerated where the fruit is picked cold, crushed and left to soak for 4 days before fermentation starts. 10 - 20% of the fruit is left whole in all ferment. Fermentation with natural yeast is for 2 weeks on skins, after which the wine is pressed and matured in oak for eleven months. 2025 Saw our first fruit harvest of our Bindarra site, which adds a beautiful lift to the blend. The bouquet of the 2025 Gamay shows cherry and plum with some earthy undertones. The aromas follow onto the palate combining with integrated acid and defined silky tannins which create a very well-balanced wine, finishing with great length. Drinking well now or will also benefit with cellar time."
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