Sorrenberg Gamay 2018 (Beechworth, Victoria) "...cherry, raspberry, white pepper..."
The style of Gamay is a combination of Burgundian and Beaujolais techniques. There is 10% Pinot Noir used in the blend. Half of the Gamay was cold macerated where the fruit is picked cold, crushed and left to soak for 4 days before fermentation starts. Of the rest, 20% of the fruit is left whole in the ferment. Fermentation with natural yeast is for 2 weeks on skins, after which the wine is pressed and matured in oak for eleven months.
The nose of the Gamay exhibits sweet cherry and raspberry with a hint of spice. The palate has plenty of berry fruits with nice spice and white pepper. The palate is long and lingering with well balanced acid and subtle dusty tannins.