Winemaker's Notes

Made from Gamay grapes grown in the 1.8 acre Courtney block of our certified organic estate vineyard, planted to clones 509 and 565 in 1998 and 1999, averaging 1450 vines per acre. Harvested October 16 at 23.3 brix, the cool and damp vintage had little impact on the Gamay grapevine’s ability to produce balanced, concentrated fruit. Cluster thinning reduced the yield to 30 hL/ha. Fully destemmed, a four-day cold soak was followed by a traditional fermentation of two weeks. The wine was aged for thirteen months in six French oak barrels.

Food Pairings

This gamay would pair very beautifully with a mushroom risotto or duck confit topped with blackberry sauce and a fruit preserve. Beth Ashton is the Chef – Co-owner of August Restaurant (www.augustrestaurant.ca) in Beamsville.