We work with Gamay because we feel that it naturally excels in the cool climate desert of south-central British Columbia. The superiority of the Burgundian varietals to our terroir is undeniable, but of equal importance is their compatibility with the cuisine of the Pacific Northwest. This Gamay is rich, dark, meaty and savoury, reminiscent of the great Cru Beaujolais of Morgon and Moulin-a-Vent. It is from a single vineyard site on the clay banks of the Naramata Bench. This wine is a great example of low-cropped Gamay grown on the right site. It demonstrates the true potential of Gamay in the Okanagan.
Varietal: Gamay Noir 100%
- Deep Roots Vineyard, Naramata Bench (clone 509)
- The grapes are grown on a western facing slope on a clay dominated site. They were hand-picked and a sorting table was utilized to select only the best fruit. A portion of the fruit was selected for crushing and de-stemming and then fermented in small open top 500L fermenters. Our red fermentation technique revolves around small lots, which allows for complexity with yeast strain selection, temperature control, gentle handling of fruit, and ease of punch downs. This style of red fermentation allows us to preserve fresh fruit character. The grapes soaked on their skins for five days before being inoculated with a variety of yeasts, then fermented at low temperature for six days. After allowing a few days to settle, the grapes were gently pressed off the skins - still keeping the different yeast strains separate - and racked to stainless steel to further clarify the wine. We then used a combination of 860L, 500L and 225L barrels for a mix of flavour profiles. Our barrel program combines Allier and Vosges oak from Burgundian coopers Billon, Damy and Mercier. Our 2018 Gamay was aged for 7 months on its fine lees in a mix of new barriques, first-fill puncheons and double puncheon with the balance being raised in neutral barrique. The wine was then cross-flow filtered in order to gently focus the layers of the wine. We chose a Stelvin closure for this fresh Gamay to best preserve its lively characteristics. The 2018 Gamay was aged for nine months in bottle before release.
- Aromas of tamarind and white pepper are followed by a sanguine savouriness and flavours of sage, coffee, and raspberry. The tannin structure is quite fine in this vintage, finishing with juicy fruitiness. This wine pairs beautifully with grilled lamb and game meats, smoked salmon, mushrooms, charcuterie, or Japanese influenced dishes with nori and soy.