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The aromatics are intoxicating. Ripe plum, dark cherry, with a hint of sandalwood and black pepper. On the palate, it's slightly prickly with a hint of acidity and soft, supple tannin.
Variety: Gamay Noir 100%
Production: 240 Cases Produced
SO2 @ Bottling: 6 ppm
Residual Sugar: 3g/L
Winemaking Notes:Made from 100% Gamay Noir, we played around with this one to help increase the concentration and intensity of the wine. One of the reasons that Gamay tends to be a lighter red is that it has really big, juicy berries (a higher juice ratio than varieties like Pinot Noir or Cabernet). As the fruit was being harvested we noticed that this year the fruit was really ripe and delicious, and we thought that there was potential to do something a little more interesting. So we impromptu decided we would make a rose with a quarter of the fruit and add the skins we were left with back into the balance of the Gamay grapes. By adding the pressed skins back into the must, we brought the juice/skin ratio into more of a balance for a slightly riper, heavier style of Gamay Noir.The fruit then macerated for around three weeks for a nice, slow, cool fermentation. It was then pressed, settled, and racked into French oak barrels where it aged for three months.The wine has recently been blended and bottled and it is amazing! The aromatics are intoxicating. It is still evolving, but it's a combination of ripe plum or dark cherry, with a hint of sandalwood and black pepper. On the palate, it's soft with a hint of acidity and soft, supple tannin.
© Copyright 2020 Traynor Family Vineyard.
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