The gamay is from Robert Surmann’s vineyard in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur pruned. The gamay was carbonically fermented for 5 days in a 2400L wooden barrel then aged in 800L terra cotta eggs. It’s the warmth from you fist crush. Drunken on the streets of Beaujolais, wine lip-sticked and smiling with a lost shoe and a new love. Happiness can always be found in a bottle of gamay! – Lucy M
