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2019 Gamay - The Natural

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  • Tasting Notes

  • Winemakers Notes 

  • Technical Details

Nose: The terroir of Wismer-Armbrust Vineyard really shines through with loads of garrigue, spice, and leather, with intense blackberry, cherry, and pepper on the nose.

Palate: Complimentary mulberry, pomegranate, lilac, smoked sausage, and fennel seed are present on the palate.

Finish: The finish is fantastically long and smooth; will age well for the next 4-6 years.

Pairing: Pair this wine with black olive tapenade, roast eggplant and portobello mushroom burgers.

2019 had an exceptionally cold Spring, followed by a warm and even growing season that extended well into Fall. This sort of season is phenomenal for Gamay, allowing it to get to great intensity and ripeness at low alcohol.

Hand-picked on October 21st, the grapes were placed in concrete fermentors and left to cold soak for 3 days prior to fermentation. The skins were punched down by hand 2x per day for 3 weeks. The wine remained on skins for 5 days after fermentation before being gently pressed and settled in tank. After being racked into a clay amphora and 3 neutral oak barrels to be aged for 10 months, the 2019 Natural Gamay was racked out of barrel and held in tank for 1 month prior to being bottled. No additions were made, including yeast, malolactic bacteria, or sulphites.

Vintage: 2019

Vineyard: Wismer-Armbrust Vineyard

Varietal: Gamay

Appellation: Niagara Peninsula

Sub-Appellation: Twenty Mile Bench

Total Production: 210 cases

Average Brix at Harvest: 20.0

Acidity: 6.36 g/L

pH: 3.63

Alcohol: 12%

SO₂: 15 ppm

Residual Sugar: 2g/L

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