Production
Grafted over Shiraz vines in late 2022. Handpicked and fermented though whole bunch, carbonic maceration for 7 days , prior to destemming to open ferments. Rested in used 500L French oak
Tasting notes
2024 is his first release of Gamay, which was grafted over Cabernet on the farm some years previously. Whole bunch, 40% carbonic, to give it the leafy acidity to marry with the local warmth. The nose has wild brambly homemade jam (pips and all), over a palate that is leafy, bright, gently peppery and always lifted, juicy and affirmative. Its finish is delicious, morish and true to Gamay.
