A beautiful representation of the South Okanagan our Gamay Noir is grown on 2 different sites. Sira’s Vineyard on the banks of Lake Osoyoos and our estate Three Boys Vineyard on Black Sage road. Planted to various clones offering different nuances and complexity to our winemaking team. The viticulture practices we employ include vertical shoot positioning trellis system, shoot thinning, green harvesting (cluster thinning) and light leaf removal. These practices promote higher concentrations and a superior quality grape. All fruit is hand harvested and brought to the winery while still cool
De-stemmed to open top fermenters and fermented separately with a 4 day cold soak, gentle cap management consisting of 2-3 gentle pump-overs per day. Our tanks are slowly warmed up naturally and we allow indigenous fermentation to begin prior to inoculation with our cultured yeast strain with fermentation temperatures ranging from 26-29 degrees. Total maceration time varied from 7-12 days prior to being drained and pressed. Blended on November 7th 2018 the wine was allowed to go through a natural malolactic fermentation and age in our stainless steel tanks. The wine was stabilized, filtered and bottled at the beginning of March 2019.
Tasting Notes: Rich and complex our 2018 Gamay is a testament of precise viticulture and winemaking. Savoury notes of raspberry, dark cherry complimented by leathery and earthy, fleshy tones on the lean textured palate. Fine tannins provide structure and backbone to this graceful beauty.