Leaning Post - 2019 Natural Gamay
2019 had an exceptionally cold spring but was followed by a warm and even growing season that extended well into the fall. This wine was picked on October 21st and placed in concrete fermenters. After a 3-day cold soak fermentation occurred spontaneously and was hand punched-down twice a day for 3 weeks. After fermentation, the wine was kept on skins for 5 days then gently pressed and settled in tank. It was then racked into a clay amphora and 3 neutral oak barrels and aged for 10 months. After aging it was racked out of barrel and held in tank for a one month before being bottled. No additions of any kind were made, not yeast, malolactic bacteria or even sulphites.
The depth of this wine was structured by the warm, but not hot summer and autumn. We believe this is the best Gamay we have made to date! The terroir of Wismer-Armbrust Vineyard really shines through, with loads of garrigue, spice and leather, with intense blackberry, cherry, and pepper on the nose. The mouth is complimentary showing mulberry, pomegranate, lilac, smoked sausage, and fennel seed. The finish is fantastically long and smooth. This wine will age well for the next 4-6 years.