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During fermentation we used some carbonic maceration to bring out those classic Gamay notes like cherries, raspberries, and that little bit of bubble-gum character.
After that, the wine spent time in very old barrels, which add a bit of that earthy complexity on the back end.
The other interesting part of this vintage is how long the fruit hung on the vine.
In 2023 we kept seeing ripening increase well into October, so we pushed harvest later than I normally would. Now, tasting it in bottle two and a half years later, I think that decision paid off.
There’s a little more density here than we normally see in Niagara Gamay, which I’m really enjoying.
One of the things I love about Gamay is that it works for almost everyone.
For people just getting into wine, the fruit makes it really approachable.
For people who’ve been drinking wine a long time, it’s refreshing to come back to something lighter after years of big, heavy reds.
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