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.
Critic Reviews
94 POINTS
Brendan Black - Winepilot.com
It’s amazing what a difference a year can make. The slightly older sibling to the 2023 Gamay, it’s less “in your face” and more contemplative, the acid sitting more in the background but still keeping things fresh. It starts very fruity (strawberry, confectionery, raspberry, red cherry) but after some air, spice and savoury characters (herbs, pepper) reveal themselves. It’s a great wine to sip by itself but I found that pairing it with something hearty and rich was a great way to dine.
Philip Rich - Halliday's Wine Companion
A light to medium ruby garnet. Earthier and more savoury than the '23, you'll find aromas of raspberries, black cherry, dried flowers and spice. It's light to medium bodied, with good depth, and the wine's structure is driven by both the piquant acidity and silky, persistent tannins. This would be a perfect match for a grilled lamb cutlet on a warm evening.
Wine Collective Tasting Panel
96 POINTS
The Wine Collective - Tasting Panel
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
95 POINTS
The Wine Collective - Tasting Panel
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
94 POINTS
The Wine Collective - Tasting Panel
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.
Winemakers Notes
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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Tasting Notes
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.