Producing distinctive estate wines that showcase the quality of our Finger Lakes vineyard
Download our Tech Sheet
The nose opens with a touch of cedar, tart cherry, and a fresh herbal character. Mocha and vanilla spice mingle on the palate with a finish of soft tannins.
A wine for many seasons, enjoy Gamay Noir slightly chilled in the summer with a cheese and charcuterie plate for a light dinner, then alongside the evening campfire with smores. You'll find our 2016 vintage equally delightful on your Thanksgiving table, as it's food friendly nature mixes well with everything from stuffing, mashed potatoes and turkey through to apple and cheddar pie for dessert.
88 Points, Wine Enthusiast Magazine
8 tons of Gamay Noir fruit from the GN2 block were machine-harvested on 10/11/16, along with 1.7 tons of Gamay hand-harvested from the GN1 block on 10/12/16 and 0.43 tons of Syrah hand-harvested on 10/14/16. The Gamay Noir together with the Syrah were crushed and de-stemmed into 1 3200 gal tank. The must was cold-soaked for 3 days, then fermented on the skins, using Laffort FX10 yeast. It was pumped over once or twice per day for ½ an hour each time.
The wine was pressed on 10/23/16, after 4 days of fermentation, with fermentation temperatures in the 70-84F range, peaking at 90F on the fourth day. After 3 days of settling, the wine was racked to 27% 3rd-use or newer French oak barrels and 73% (more than 5 uses) neutral oak French barrels. ML fermentation was initiated, and finished in all the barrels by early December.
The wine was racked from barrels on 03/28/17, after over 5 months in barrel, then chilled to ~45F for 1 week to cold-stabilize it and filtered before bottling on 4/13/17 and 4/14/17.
Appellation: Finger Lakes
Varietal Composition: 96% Gamay Noir, 4% Syrah
Residual Sugar: 0.2%
Acid: 5.8 g/L
Harvest Date: October 11, 2016
Bottling Date: April 13, 2017
Cases Produced: 615.7
Vegan Friendly: Yes