Sorrenberg Gamay 2023

The Wine

The style of Gamay we produce uses a combination of traditional Gamay 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. Sorrenberg

ON THE 2022 VINTAGE "Biodynamic farmed and raised, as always. This release seemingly in the glassier, purer, lither spectrum, again, or is it more a motif now? Dunno. GW had a crack at this one, I think, and saw something oakier and beefier, I have a feeling something in storage let that glass down for him. This is far from that. Sheesh, could be pelaverga or sits somewhere a few pay grades above rose. It’s a killer. This is 10% pinot noir and 20% is whole bunch of the gamay fruit. All crystalline and pure, tart red cherry, licks and whiffs of fennel and anise, alpine herbs. Crisp with each sip, tat work of the laciest tannins almost ever, succulence through the long, bright, botanical-laced and red fruited finish. Barely there clove, maybe, a sniff of turned earth, perhaps, but really this is about ultimate drinkability in a sleek and sexy frame with vibrant fruit to the fore. Top flight release, almost unnervingly." 96 Points Mike Bennie - The Wine Front

The Details