A playful, fresh, and crushable expression of Gamay Noir from the Baytree Lane Vineyard on the eastern slopes of Sonoma Mountain, California. Picked crunchy at 21 brix, the grapes were whole cluster fermented with native yeasts using carbonic maceration. The tank was drained and pressed two thirds through primary fermentation, with the free run and press wines combined to finish primary and secondary fermentation in neutral 500L French puncheons from the Vosges.
Bright, translucent ruby-red in color. Lively and fruit-driven nose with vivid aromas of wild strawberries, crushed raspberries, and wet stone- the carbonic maceration enhances the aromatics and brings a joyous, almost candied quality without losing site-specific character. Vibrantly complex palate of juicy red fruits, earthy minerality, and herbal depth. Precisely balanced with fresh acidity, barely perceptible tannins and a long, clean finish.
12.1% alc with less than 20ppm SO2 added. Serve chilled.
Bright, translucent ruby-red in color. Lively and fruit-driven nose with vivid aromas of wild strawberries, crushed raspberries, and wet stone- the carbonic maceration enhances the aromatics and brings a joyous, almost candied quality without losing site-specific character. Vibrantly complex palate of juicy red fruits, earthy minerality, and herbal depth. Precisely balanced with fresh acidity, barely perceptible tannins and a long, clean finish.
12.1% alc with less than 20ppm SO2 added. Serve chilled.
