The Gamay is from Robert Surmann’s vineyard in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur pruned. The Gamay was carbonically fermented for 5 days in a 2400L wooden barrel then aged in 800L terra cotta eggs.
It’s the warmth from your first crush. Drunken on the streets of Beaujolais, wine lip-sticked and smiling with a lost shoe and a new love. Happiness can always be found in a bottle of Gamay! – Anton Von Klopper (Wine Maker)
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