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Following a record breaking sorting session, that had our team working all hours of the night, ensuring only the best fruit ended up in the tank, we have our first gamay. After a wild ferment, a saignee off of juice for ‘The Provo- cateur’, the pressed wine went to ‘the notorious PTG’, the gamay juice went into French barriques. On the nose, ripe red fruit flavours jump from the glass, red currant, cherry, followed by, freshly fallen leaves, grilled herbs, and slate. On the palate the flavours match, showing surprising texture for a medium bodied wine. The acid is bright and crisp, making it great to drink on its own or with food. Make sure you have another one ready to open, cellar temperature is ideal.
Winemaking Notes: The grapes for the 2016 Night Moves Gamay Noir were harvested on October 10 and October 17, 2017. The winemaking team can comfortably state that this was one of the most challenging fruit sorts of their career. The block had been affected by a plague of biblical proportions of ladybugs, requiring a sort that occurred 24 hours/day for 7 days. The grapes then went through a destemmer and were then transferred as whole berries by gravity. The wine was fermented using the wild, indigenous yeast and left on the skins for 32 days post ferment. After draining the free run, the grapes were dug out of the tank and gently pressed, separating the press wine from the free run. The 2016 Gamay Noir is entirely composed of free run wine, with the press wine being used for the Notorious PTG. The free run wine was aged entirely in neutral French oak barrels for 11 months, before being racked out of barrel to settle in tank. On September 10, 2018, the wine was bottled without fining, filtration or free SO2.
Awards & Ratings
- Tony Aspler
This was a featured wine in January 2020's Wine Club package.
Tasting notes written by Tony Aspler.
Geographical Indication: VQA Creek Shores
Vineyard: Emerald Shores Vineyard
Residual Sugar: 2.0 g/L
Cases Produced: 940
Appearance: Deep ruby colour.
Nose: Leafy, cherry pit bouquet.
Palate: Medium-bodied, well-structured, sour cherry and cranberry flavours carried on lively acidity.
Quality: Very Good+. 88 points. Drink now. Chill lightly.
Food Pairing: Cranberry glazed turkey meatloaf, baked gnocchi with ham and leek, roasted duck with plum sauce, roasted beet and steak salad, pan fried halibut with walnut crust, and pork sausage-stuffed mushrooms.