2017 Gamay Noir
Santa Barbara, CA
What we love
Delightfully playful, and at its best capable of impressive gravitas, Gamay is responsible for juicy, berry-packed wines. Gamay is delicious on its own, but it is also the quintessential picnic red and goes well with simple charcuterie, country pâté and terrines. Gentle tannins and bright acidity make it a great option with Asian food, even dishes with a bit of a spicy kick. Gamay can also be a great pairing with poultry, especially duck or Thanksgiving turkey with cranberry sauce.
About this Wine
A deliciously gulpable Santa Barbara Gamay Noir made in the “semi-carbonic method,” a winemaking technique used to make fresh, fruity wines.
Carbonic maceration is a way of fermenting red wine that differs from the standard, yeast-fueled fermentation. Unlike standard fermentation, in which yeast is manually or naturally added to grape must to convert sugar into alcohol, carbonic maceration does not use yeast to start fermentation.
How is this possible? It’s a complicated matter, but by placing whole bunches of grapes in a sealed vat filled with carbon dioxide, the oxygen-starved fruit will release naturally present enzymes. These enzymes perform a similar function to yeast, breaking sugars down into alcohol. Essentially, during carbonic maceration, alcoholic fermentation begins inside the grape itself. Cool, right?
Made with hand harvested, organically farmed grapes, indigenous yeast, naturally occurring lactic acid bacteria and minimum effective SO2.
100% Gamay Noir, aged six months in neutral French oak barriques
Drink now through 2020.
12.0% alc | 750ml
YOU HAVE ONE OF AMERICA'S PREMIER WINE TALENTS SELECTING WINES, JUST FOR YOU.
AND, WE'RE ACCESSIBLE!
Pairing ideas, coming up! Recommendations, we’ve got your back! Ask us anything.
YOU MAY ALSO LIKE THESE!