Description

from the winery:

Gamay fruit from the Koombahla vinyard in North East Victoria’s King Valley. Half of the fruit was 100% whole bunch fermented in closed stainless steel for carbonic influence, the balance destemmed and open top feremnted. Both were pressed and settled to tank prior to elevage in neutral oak. Guided by the experienced hands of Tessa Brown the wine is Gamay in a light fresh and deliciously drinkable hue. Australian Gamay often drinks like Pinot Noir, the objectice here is unashamedly to make Gamay that drinks like Gamay.