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%
Awards & Reviews: TBA
- Deep Roots Vineyard, Naramata Bench (clone 509); St. Hubertus Vineyard, Mission District Kelowna
- The fruit was 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. After fermentation and a week-long post maceration, the wines were gently pressed off the skins, settled for 24 hours, and racked to barrel straight to malolactic fermentation. Our barrel program combines Allier and Vosges oak from two Burgundian coopers, Billon and Damy. Our 2016 Gamay was aged for 10 months on its fine lees in a mix of 17% 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 2017 Gamay was aged for ten months in bottle before release.
- Aromas of intense black cherry and ripe blackberries are followed by a fleshy palate with a sanguineous earthiness. The palate is spicy and smoky to the finish with savoury sage and surprising fine tannin structure this vintage, finishing with plush juiciness. This wine pairs beautifully with grilled lamb, smoked salmon, mushrooms, charcuterie, Japenese influenced dishes with nori and soy, and game meats.