2014 Gamay Noir Sandstone Vineyard

$29.95

Bursting with layers of red & black fruit with a note of spice & lightly toasted oak …

TECHNICAL NOTES

  • APPELLATION: VQA Four Mile Creek
  • VINEYARD(S): Sandstone Vineyard
  • GRAPE VARIETY(IES): 100% Gamay Noir
  • BRIX AT HARVEST: 22.1°
  • ALCOHOL CONTENT: 13 %
  • RESIDUAL SUGAR: 4.0 grams (dry)

TASTING NOTES

The nose is bursting with complex layers of red and black fruit with a note of spice and lightly toasted oak. On the palate it is both rich and fresh with fresh berry flavours, supple tannins and a spine of textbook Gamay acidity. The finish is long with notes of fresh fruit and a savoury, meaty edge with a light grip from the soft tannins
Serve now in larger Burgundy-style balloon glasses, slightly cool (18-20oC). Feel free to decant if you wish or enjoy the wine as it evolves in your glass. Excellent served alongside classic Bistro fare, grilled or roasted poultry and red meats, lightly smoked meats and semi-firm cheeses. Unlike many wines made from Gamay, this powerfully structured version will reward cellaring for up to 10 years with a cornucopia of new aromas and mellowed textures.

WINEMAKING NOTES

Sandstone is one of the top Gamay vineyards in the Niagara region if not the country. Planted in 1983 with a rare, old clone of Gamay Noir, the Willms family manage this special vineyard with a minimal interventionist approach utilizing cover crops between rows, low yields and integrated pest management techniques. Drip irrigation systems were installed after severe drought conditions in the 2007 vintage but water is only used now for new vines and in very severe weather conditions. Four Mile Creek is one of the hottest, sunniest sub-appellations in Niagara. This combined with the dry, crumbly, Sandstone loam soils and old vines ensures serious ripeness and remarkable power in every bottle of our Sandstone Vineyard Gamay.
Hand-harvested in late-October and early November at an average of 22 brix. Crushed and destemmed before cold soak, fermentation and maceration in stainless steel over 14 days. Combination of free run and light press juices add both delicacy as well as colour and tannin extract to the wines. 100% malolactic fermentation with ageing in 25% second use and 75% third and fourth use French oak barrels for 12 months.

Download Tasting Notes

Varieties

Gamay Noir

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