2011 Blue Mountain Gamay Noir
Last edited on 11/21/2012 by fries
There are 2 versions of this article / View version history
Blend: 100% Gamay N oir
Viticulture and Vinification
The grapes for our 2011 Gamay Noir were grown on 14 to 21 year old vines with a blend of two clones. Manual thinning is practiced in the vineyard, which reduces the crop yield and produces a more concentrated and higher quality grape.
The 2011 vintage commenced on September 20th and was completed by October 22nd. The Gamay Noir was harvested between October 1st and 17th. The grapes were de-stemmed and lightly crushed into open-topped fermentation tanks. During the 15 day maceration period, manual cap management was practiced, with punch downs occurring twice and up to three times daily. The Gamay Noir was then drained and pressed into 4 year old (5th fill) French oak barrels for 10 months. This year 50% of the vintage was fermented with wild yeast native to the vineyard, in order to better express the terroir of our estate. The Gamay Noir was bottled in June.
Due to ideal ripening conditions the 2011 Gamay Noir displays good acidity and juicy cassis flavours, with notes of blackberry and a long, spicy finish. Its balanced structure will allow the wine to age for 4 to 6 years.