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Crafted with whole clusters and native yeasts in a carbonic style, this limited-production Gamay Noir captures the varietal’s fresh, bright fruits and delicate floral bouquet.
Vineyards: 50% Paul Gerrie Vineyard, 50% Björnson Vineyard
Using Gamay Noir from our estate, Paul Gerrie Vineyard, and from our neighbor, Björnson Vineyard, Winemaker & Vineyard Manager Daniel Estrin likes to think, ”The style of the wine is reminiscent of the renowned Beaujolais Crus from the southernmost region in Burgundy. The Gamay from Paul Gerrie Vineyard shares similarities with Gamay from Côte de Brouilly, and the Bjornson Vineyard Gamay is more like Fleurie. The combination of the two makes a uniquely Oregonian Gamay."
Winemaking: Hand-picked whole clusters. 100% whole cluster carbonic maceration with native yeasts in a sealed tank. Pressed to tank to finish primary fermentation with native yeasts. Moved to neutral French oak barrels and aged six months. Unfined, unfiltered.
Tasting Notes: Fragrant aromas of raspberry coulis, bramble, dried cranberries, and a subtle touch of graphite. On the palate, juicy cherry and mulberry are complemented by sandalwood and dried herb notes. With vibrant acidity and a satisfyingly crunchy texture, this wine is excellent served slightly chilled and pairs seamlessly with a variety of dishes.
Aging Suggestions: Enjoy now or through 2028.
Winery Exclusive | Cases Produced: 308
Recipe Pairing: Poached pears with white pepper bourbon chantilly cream
Accolades: 93 pts OwenBargreen.com
"...this delivers loads of juicy red fruits that collide with baking spices, thyme, and a light dusting of white pepper, with cran-orange accents on the palate. Really good in its vibrant youth, enjoy now and over the next ten years." – Dr. Owen Bargreen
