100% Gamay; estate-grown in Mosier; planted 2005; 62 cases produced; brought up in veteran barrels; 12.7% ABV.
A bulkier Gamay than we’ve produced before. Dressed for fall weather.
Cellar work on this was a bit different. When a cluster of grapes is left whole to begin fermentation in the absence of Oxygen (e.g. in a CO2-flooded vessel, intact berries begin to produce alcohol all by themselves (no yeast), intracellularly. The process is neat-o, if slightly brutal; the grape finds its condition increasingly uncomfortable. Only a couple degrees of alcohol can be accumulated this way before the microbes take over. The process (called carbonic maceration) produces distinctly alluring aromas, and pressing at this moment yields an unutterably lovely liquid known as ‘paradis.’ Unlike most years, this Gamay did not evolve from paradis, but was at that moment stomped instead of pressed, and left to continue fermenting on both skins and stems. This decision was expected to conjure a more “serious” rendition of the grape, in density and texture. Just to see.
Pouring a glass reveals a very charming, pile-of-flower-petals aspect overlain with a botanical, balsamy trait. Wet clay is also evoked. On the tongue, the wine possesses a youthful urgency, true to the variety.
