VINIFICATION & ELEVAGE:
2019 Gamay is 100% Gamay from the Redfoot vineyard in Lincoln Lakeshore and was harvested on October 11th, 2019. After careful sorting, the fruit entered the tank as 100% whole-cluster. Fermentation by indigenous yeast proceeded steadily in a concrete tank and the wine was pressed immediately after it fermented dry on October 26th, 2019.Â
Elevage was done in a combination of concrete eggs (55%), old foudre and an olad oak demi-muid (45%) for a total of 8 months on lees without racking before the wine was transferred to stainless steel for an additional 2.5 months in preparation for bottling.
2019 Gamay was bottled unfiltered and un-fined on September 10th 2020.
Â
pH: 3.31
TA: 5.8 g/L
FS02: 10.6ppm at bottling
TS02: 14ppm
Alcohol: 11.5%
Residual Sugar: <2g/L
Average Brix at Harvest: 20.0
Total Production: 689 cases of 12 bottles
Â