Gamay fruit from the Koombahla vineyard 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 fermented. Both were pressed and settled to tank prior to elevage in neutral oak. Guided by the experienced hands of Erin Pooley the wine is Gamay in a light fresh and deliciously drinkable hue. Australian Gamay often drinks like Pinot Noir, the objective here is unashamedly to make Gamay that drinks like Gamay. – Suppliers notes
