[SOLD-OUT] Sorrenberg Gamay 2009

"Sorrenberg Gamay has lots happening. I found ripe plummy fruit with some meaty overtones from carbonic maceration and just a hint of oak. The palate's rich and juicy, with plenty of flesh and a soft, supple finish. Peter Bourne agreed, finding "wonderful dark cherry and plum, with poached quince and cinnamon. Good depth and fruit weight." Barry Morey has specialised in gamay for many years and his experience shows. It's delicious now."
Nick Bulleid MW, Gourmet Traveller Oct/Nov 2010, "Charge of the Light Brigade"

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"The bouquet of the 2009 Gamay shows aromatic fruit of red currant with a hint of cherry. This follows on to the palate to include complex elegant acid with refined tannin. All combined it produces a full middle palate with a lingering savoury finish. This wine will cellar for 8 years plus. 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 starts. 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 oak for eleven months."
Sorrenberg Winery

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  Organic   Biodynamic  

Country:

Australia

Region:

VIC- Beechworth

Variety:

Wine Red - Gamay

Size:

750mL