100% Gamay Noir. All hand picked in October. Carbonic maceration occurst with natural yeasts in enamel tank (separate parcels). Some pumping over might be used to stimulte activity. All wine moved to Foudre to rest on lees. Bottled with little to no SO2.
Limpid ruby-red colour, a puree of summer fruit flavours (redcurrants and cranberries to the fore) on the nose and in the mouth, followed by a beautiful, almost haunting earthiness reminiscent of soil and stones after a spring rain. Drink lightly chilled with salmon with new potatoes and samphire or crostinis with chicken liver pate.
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