We have been producing Gamay
for our Vinoque and La Bohème
labels since 2011. In 2013 we grafted
and planted Gamay on the Estate
Vineyard. Like all the great wines
of the Cru’s of Beaujolais, Gamay
has found love amongst sommeliers
and fine wine retailers throughout
Australia. In the last few years we
have planted more Gamay as we
believe it is the next most exciting
cool climate variety after Pinot
Noir. An amazing crunchy red with
wonderful perfume and charm, it is a
perfect match with pine mushrooms,
truffle, cassoulet and all things hearty
in autumn, winter and spring.
Fruit was hand harvested and hand
sorted. A combination of whole
berry 60% and whole bunch 40% is
tipped into open fermenters followed
by 15-18 days of maceration.
Fermentation with wild yeast.
Pressed, settled overnight and then
filled to barrel by gravity. Allowed to
mature for 3 months at 16°C in 500L
Region: Yarra Valley, VIC
94 Points - James Halliday
"Dark purple-red. Ripe black fruit, hints of aniseed and licorice jubes plus spice from whole bunch inclusion. There’s a satisfying density to the dark fruit character and a pleasant chewy texture as the wine moves across the palate. Not fine, but fun. Good drinking"