- This 100% Gamay is grown in classic Yarra Valley soils of clay-loam over a deep clay base. Approximately 20% of the whole bunches were put into an open fermenter and crushed by foot. The remainder of the whole bunches were placed on top without crushing, the fermenter was sealed and it was left for a 10 day maceration without any further crushing, pumping over or plunging. At the end of this period it was pressed and transferred directly to old puncheons to complete its fermentation, then left to mature without sulphur dioxide until the end of winter, approximately 5 months. The barrels were then racked and sulphured and the wine was lightly filtered prior to bottling.
Region: Yarra Valley, VIC
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