2017 Gamay Noir


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Tasting Notes

A nose with delicate aromatics of strawberry, white pepper, and clove transitions to mulberry, cherry and cranberry on the palate. A soft herbal presence dances with the acidity in the finish.

88 Points/Silver Medal, American Wine Society Commercial Wine Competition


Winemaker's Notes

6.6 tons of Gamay Noir fruit from the GN2 block and 4.4 tons of fruit from the GN1 block were machine-harvested on 10/21/17, along with 0.5 tons of Syrah hand-harvested on 10/21/17.  The Gamay Noir together with the Syrah were crushed and de-stemmed together 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 must was pressed on 11/02/17, after 8 days of fermentation, with fermentation temperatures in the 65-74 range, peaking at 74F on the third day. After 2 days of settling, on 11/04/17, the wine was racked to 27% 3rd-use or newer French oak barrels and 73% (more than 5 uses) neutral oak French barrels. Lallemand Alpha ML bacteria were added to the wine on 11/08/17 and finished ML fermentation in all the barrels by late December.

The wine was racked from barrels on 05/11/18, after over 6 months in barrel, then chilled to ~45F for 3 week to cold-stabilize it, and sterile filtered at bottling on 4/13/17 and 4/14/17.

Technical Data

Appellation: Finger Lakes

Varietal Composition: 95.4% Gamay Noir, 4.6% Syrah

Alcohol: 12.7%

Residual Sugar: 0.2%

Acid: 6 g/L

pH: 3.51

Harvest Date: October 21, 2017

Bottling Date: April 13, 2018

Cases Produced: 671.5

Vegan Friendly: Yes

2017 Gamay Noir