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Sapling Yard by Carla Rodeghiero
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Shop 2024 Gamay
2024 Gamay.png Image 1 of
2024 Gamay.png
2024 Gamay.png

2024 Gamay

A$35.00

Gamay is a favourite of ours, light in colour but delivers intensity and flavour on the palate.

Aromas of redcurrant and violets, soft tannins, savoury with a hint of toasty oak. 40% carbonic maceration on whole bunches, matured for 8 months in old oak.

Versatile with food matching but try me with an aged Comte cheese and a charcuterie board.

Vintage: 2024 

Region: Tumbarumba

Vineyards: Moppity (Tumbarumba)

Varieties: Gamay 100%

Alcohol: 13%

Production: 170 dozen .

Vinification: The Tumbarumba fruit was hand picked.

40% carbonic maceration for 2 weeks in closed ferment containers, 60% fermented in small open fermenters (7days). .

3 different yeasts were used. Once fermented the wine was pressed into hogsheads (French barrels) - 1 new barrel with the remaining barrels  2, 3 and 4 years old.

The wine remained in barrel for 10 months before being bottled, unfiltered on the 15th November 2024.

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Gamay is a favourite of ours, light in colour but delivers intensity and flavour on the palate.

Aromas of redcurrant and violets, soft tannins, savoury with a hint of toasty oak. 40% carbonic maceration on whole bunches, matured for 8 months in old oak.

Versatile with food matching but try me with an aged Comte cheese and a charcuterie board.

Vintage: 2024 

Region: Tumbarumba

Vineyards: Moppity (Tumbarumba)

Varieties: Gamay 100%

Alcohol: 13%

Production: 170 dozen .

Vinification: The Tumbarumba fruit was hand picked.

40% carbonic maceration for 2 weeks in closed ferment containers, 60% fermented in small open fermenters (7days). .

3 different yeasts were used. Once fermented the wine was pressed into hogsheads (French barrels) - 1 new barrel with the remaining barrels  2, 3 and 4 years old.

The wine remained in barrel for 10 months before being bottled, unfiltered on the 15th November 2024.

Gamay is a favourite of ours, light in colour but delivers intensity and flavour on the palate.

Aromas of redcurrant and violets, soft tannins, savoury with a hint of toasty oak. 40% carbonic maceration on whole bunches, matured for 8 months in old oak.

Versatile with food matching but try me with an aged Comte cheese and a charcuterie board.

Vintage: 2024 

Region: Tumbarumba

Vineyards: Moppity (Tumbarumba)

Varieties: Gamay 100%

Alcohol: 13%

Production: 170 dozen .

Vinification: The Tumbarumba fruit was hand picked.

40% carbonic maceration for 2 weeks in closed ferment containers, 60% fermented in small open fermenters (7days). .

3 different yeasts were used. Once fermented the wine was pressed into hogsheads (French barrels) - 1 new barrel with the remaining barrels  2, 3 and 4 years old.

The wine remained in barrel for 10 months before being bottled, unfiltered on the 15th November 2024.

CELLAR DOOR

23 Malbon St, Bungendore NSW 2621

Open Friday: 11 am - 8 pm

Open Saturday: 11 am - 5pm

Open Sunday: 12 pm - 4 pm

Contact

info@saplingyard.com.au
0410 770 894