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Gamay, 2020
Shipped and sold by Leaning Post Wines
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Tasting Notes
The terroir of Four Mile Creek in Niagara-on-the-Lake really shines in this first vintage with Hubel Creek Vineyard.
Nose: Notes of black cherry, mulberry, and raspberry with an amazing white & pink pepper spice present over a background of moss and leather.
Palate: The palate is complimentary showing Bing cherry, blackberry, vanilla bean, anise, and basil smoked sausage.
Finish: The finish is fantastically long and smooth. This wine will age well for the next 4-6 years.
Pairing: Enjoy a glass of Gamay with roast chicken, chicken tagine with apricots and olives, pork sausages, duck with plum sauce, and turkey with chestnut stuffing.
Winemaking Notes
2020 had an exceptionally warm, sunny growing season with weather cooling in September to create optimal growing conditions for this wine – this kind of season is phenomenal for Gamay, allowing it to build great intensity and ripeness to moderate alcohol.
Hand-picked and on September 20th (a full 20 days earlier than the previous year), the grapes were left to cold soak for 5 days prior to fermentation. Fermentation was started in concrete fermentors. The skins were punched down by hand 2x per day for 3 weeks. The wine remained on skins for 5 days after fermentation before being gently pressed and settled in vessel. The 2020 Gamay was then racked to older barrels to be aged for 10 months.
Residual Sugar: 2 g/L
The 2019 vintage was a featured wine in May 2023's Wine Club package.
Tasting notes written by Tony Aspler.
Geographical Indication: VQA Twenty Mile Bench
Vineyard: End of the Road Vineyard, Wismer – Armbrust Vineyard, Wismer – JR Wismer Vineyard
Residual Sugar: 3 g/L
Cases Produced: 300
Appearance: Bright ruby in colour.
Nose: Lifted cherry nose with oak spice.
Palate: Light- to medium-bodied, dry. Cherry and cranberry flavours carried on lively acidity.
Quality: 91 points – Wine Club Canada. Outstanding. Chillable or room temperature. Drink now through 2023.
Food Pairing: Fried calamari with tartar sauce, Cajun shrimp and rice skillet, chicken tagine with paprika and sesame seeds, spanakopita, and hangar steak with chimichurri.
