The Chic Fille Gamay was inspired by the opportunity to teach the cellar staff about semi-carbonic fermentation and where this technique has fit into the Burgundian red program at JoieFarm over the years. Semi-carbonic fermentation was originally used to bring a lifted fruit character to the PTG in its early days. In the 2017 vintage, we were inspired to do so with the spicy Gamay from St. Hubertus Vineyard with a surprising result. Intending to make an easy, quaffable Gamay, our ambient, cool, on-skin ferment extracted a surprising amount of colour and tannin (as the ferment took over a month to finish). It is a great example of the potential intensity of Gamay made in British Columbia’s cool climate, lake-moderated desert, while still remaining fresh. This foot-tread, semi-carbonic, ambiently fermented Gamay is unfined, unfiltered and has minimial sulphur additions.
Varietal: Gamay Noir 100%
- St. Hubertus Vineyard, Mission District Kelowna (planted 1986)
- The fruit was hand-picked and a sorting table was utilized to select only the cleanest fruit. The Gamay was de-stemmed and the whole berries were left warm up to cellar temperature in 500L open-top fermenters and after five days began to slowly ferment and “pop” under their own skins (dropping 1 brix). At that juncture we foot tread the berries in the fermenters, stopping the semi-carbonic process and encouraging a full red fermentation, skins to juice. They continued their slow-fizzing ferment at 18° C. Five days later we foot tread the berries again, as they continued to ferment and the berries began to break down at 12 brix. We gave the fermenters one last stop at 5 brix and pressed the slow moving ferment off at 3.5 brix. The wine finished up its ferment to dryness in a stainless steel tank, taking another two weeks to completion. The wine was racked once and then final racked to a neutral French oak puncheon where it underwent a second malolactic fermentation and was quietly aged for 10 months. The wine was bottled unfiltered in July 2018, with a minimal sulphur addition for stability.
- Aromas of spicy white pepper and intense black cherry are followed by a fleshy palate with a sanguineous earthiness. The palate is spicy and tart to the finish with savoury sage and surprising tannin structure.