100% whole bunch carbonic fermented for 10 days. Then pressed to 500L barrels and aged (the wine is made of the free run component only). I love Gamay, light red crimson colour Smells of sweet earth with strawberries, cherries and black currents, but oh such a subtle pallet. It’s Juby (hide you sandwiches) and disappears down the gullet with cherry blossoms floating on your tongue coated with rosehip tannin. – Lucy M
*Formerly Lucy Margaux