We love finding a new NSW producer!
Gamay from Tumbarumba. The vineyard site is at approximately 520m,tucked into the Maragle Valley. Red Granite soils. Hand harvested fruit, 100% carbonic maceration, the whole bunch fruit was gently loaded into stainless steel tanks topped with CO2 and closed up for 21 days. The tanks were then open, fruit was foot stomped and completed fermentation over the next 3 days. Stalky red jubes start on the nose, with raspberries and a touch of leather. Palate is full with ripe fruit, sour cherries, a little spice, vibrant acidity, the oak has given a natural sweetness with structured fine tannins.