Since human oenophiles cannot live on Pinot noir alone, we humbly offer our homage to the delicious, promiscuous wines of Beaujolais! Gamay has become the darling of the sommelier set, and we were prescient enough to include several rows of it in our initial estate vineyard planting in 1994. The block has now grown to a whopping half acre, with production averaging around 100 cases/year.

Gamay grapes are the last to be harvested in our estate vineyard, typically a week or more after Pinot noir. We ferment with about 25% whole clusters, three weeks of maceration, and then gravity flow directly into neutral barrels. The wine stays in the cellar for a full year, and is bottled just prior to the next vintage.

Look for primary grape flavors and spicy aromas, medium body, and freshness on the palate. Serve at cool cellar temperature with simple grilled foods. This is not a wine for ageing. Over time it starts to taste more like Pinot noir, so enjoy it in it’s youth and celebrate the difference!

89 cases produce