The style of Gamay we produce is a combination of Burgundian and Beaujolais techniques. There is 10% Pinot Noir used in the blend. Half of the Gamay was cold macerated where the fruit is picked, cold crushed and left to soak for 4 days before fermentation started. Of the rest, 20% of the fruit is left whole in the ferment. Fermentation with natural yeast is for 2 weeks on skins, after which the wine is pressed and matured in old oak barriques for eleven months.
‘The nose exhibits sweet cherry and raspberry with a hint of spice. The palate has plenty of berry fruits with nice spice and white pepper. The palate is long and lingering with well balanced acid and subtle dusty tannins’.
-Barry Moray, Sorrenberg
