Wind River Gamay 2023
This is our first instalment of Wind River Gamay. We close-planted these vines with the intent to restrain vigour and to concentrate soil expression. This has contributed to the elegant balance of minerality and fruit power we were seeking in our style of Gamay Noir.
The 2023 growing season began with good winter rains making way for a windy spring with some patchy fruit set and overall lower yields. Despite some early challenges, the growing season finished with mild and dry conditions, with a drawn out ripening period producing beautifully concentrated fruit and good acid retention.
We hand harvested this Gamay in whole bunches, retaining freshness and building a savoury textural edge. We use a 50:50 mix of whole bunch and de-stemmed whole berries to produce a carbonic atmosphere for the first few days of fermentation. This method retains fruit vibrancy and acid in the wine, while building textural complexity. After a nine day ferment with perfect extraction of sweeter tannin, we pressed to neutral oak. The resultant wine is complex, layered and still ultimately varietal, while speaking to the Wind River site and its unique terroir.
This is our first instalment of Wind River Gamay. We close-planted these vines with the intent to restrain vigour and to concentrate soil expression. This has contributed to the elegant balance of minerality and fruit power we were seeking in our style of Gamay Noir.
The 2023 growing season began with good winter rains making way for a windy spring with some patchy fruit set and overall lower yields. Despite some early challenges, the growing season finished with mild and dry conditions, with a drawn out ripening period producing beautifully concentrated fruit and good acid retention.
We hand harvested this Gamay in whole bunches, retaining freshness and building a savoury textural edge. We use a 50:50 mix of whole bunch and de-stemmed whole berries to produce a carbonic atmosphere for the first few days of fermentation. This method retains fruit vibrancy and acid in the wine, while building textural complexity. After a nine day ferment with perfect extraction of sweeter tannin, we pressed to neutral oak. The resultant wine is complex, layered and still ultimately varietal, while speaking to the Wind River site and its unique terroir.
This is our first instalment of Wind River Gamay. We close-planted these vines with the intent to restrain vigour and to concentrate soil expression. This has contributed to the elegant balance of minerality and fruit power we were seeking in our style of Gamay Noir.
The 2023 growing season began with good winter rains making way for a windy spring with some patchy fruit set and overall lower yields. Despite some early challenges, the growing season finished with mild and dry conditions, with a drawn out ripening period producing beautifully concentrated fruit and good acid retention.
We hand harvested this Gamay in whole bunches, retaining freshness and building a savoury textural edge. We use a 50:50 mix of whole bunch and de-stemmed whole berries to produce a carbonic atmosphere for the first few days of fermentation. This method retains fruit vibrancy and acid in the wine, while building textural complexity. After a nine day ferment with perfect extraction of sweeter tannin, we pressed to neutral oak. The resultant wine is complex, layered and still ultimately varietal, while speaking to the Wind River site and its unique terroir.