2022 Trapeze Reserve Gamay
WOW, this wine has immense aromas of raspberries and cherries on the nose, but the palate is on another level, full and vibrant, alive, all the at the same time. The intensity of flavour is off the charts. This is my pick for Australias best GAMAY, up there with the likes of Foillard Morgon at half the price. Amazing Read more
WOW, this wine has immense aromas of raspberries and cherries on the nose, but the palate is on another level, full and vibrant, alive, all the at the same time. The intensity of flavour is off the charts. This is my pick for Australias best GAMAY, up there with the likes of Foillard Morgon at half the price. Amazing
Cola nut, Raspberries, beetroot and pepper on the nose. The palate, wow a lot going on. The initial Rapsberries, Strawberreis and blackberries are met with some earthy Beetroot characteristics. the wine then moves into spice, the oak as well as whole bunch intermingling with Pepper, cedar, clove, cinnamon, sumac, sage and rosemary, with some vanilla cola sweetness to finish. impressive wine medium body, long finish. Insanely great expression of Gamay
Very generous and fresh aromas of strawberries, cherries, mulberries and a touch of vanillan oak. Palate is rich and velvetty. Really bursting with jubey fruit. Med bodied palate, high acid. Great length.
- Producer: Trapeze Wines
- Varietal: Gamay
- Region: Yarra Valley
- Alcohol: 13.0%
- Net volume: 750ml
- Vintage: 2022
- Cellar until 2026
Style GuideLight Intense
Wine; Red/Garnet in the glass. Fresh picked raspberries, cherry, ripe strawberry, fresh aniseed, cured meats/jamon savoury lift and dried thyme Oregano from Whole bunch. Palate really cool feel, heaps of energy/vibrancy without being overly primary from Carbonic. Heaps of complex layers within. Raspberry, Jamon, cherry and slight cola notes. All the fruit surrounded with more of the dried herbs and ever so slightly savoury notes/kalamata olives. Just the right amount of tannin/grip, Nullarbor type length of flavour and cleans up with great acid line.
Winemaking; Handpicked 17 th March Whole Bunches put into Open Fermenters, dry iced
and locked up for four day Carbonic Maceration. Destemmed to fruit bins, foot stomped
then back into Open Fermenter.Plunges AM and PM 21 st -25 th then gentle plunge once a day
to keep skins fresh till 27th. Pressed to VC PM 27 th /Racked from tank 28 th then into Old
French Hogs for Malolactic Fermentation.
February; Racked to tank, light filtration.
February; Bottled on 14 th
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