The Gamay is sourced from two vineyard sites in the Sierra foothills - Barsotto and Witters Vineyards. Both sites sit above the town of Placerville between two and three thousand feet in elevation. The soils is decomposed granite. The vineyards are farmed using organic methods.
Fermented using using all native yeasts and 100% whole cluster with partial carbonic maceration. Basket pressed to foudre and neutral, French oak barrels where it rests for ten months prior to bottling.
Wild, rustic nose of red plums, pepper and dried flowers then svelte palate that is broad and subtly tannic on the finish. These mountainous sites bring a sturdy, brambly quality to what is an often underrated variety. Singular and delicious.
