The unique ‘maceration carbonique’ fermentation, which enhances the fruit and floral aromas of the wine, was used for 45% of the grapes. The other 55% received a traditional, warm, red wine fermentation. The resulting wines completed their malolactic fermentation and were matured for 11 weeks in seasoned French oak barrels, before blending and bottling.
Tasting Notes:
Deep, brilliant crimson with a cherry-red edge, Estate Vineyards Gamay Noir sparkles with lifted candy-apple, strawberry and star anise on the nose. Soft and luscious, the palate overflows with crushed red summer fruit, wild raspberry and cherry. Hints of rosewater and aniseed culminate in this wine’s sumptuous finish. Refreshing in its appeal, beguiling in its detail, Estate Vineyards Gamay Noir is New Zealand Gamay Noir par excellence – the result of an incredible vintage, this is the best we have made.
