2019 Gamay Noir Oaked Huebel Grapes Estates

This Gamay Noir was harvested under ideal conditions and the fruit was hanging clean and ripe on the vines. We destemmed all of the fruit and about 50% of the fruit is crushed, while the other 50% remains whole berry during a 5 day cold soak and afterwards during alcoholic fermentation. Once alcoholic fermentation is complete and the tannin structure is right, we gently press the juice off of the skins and pump it to a settling tank. After settling, the wine is put into specially selected barrels for malolactic fermentation and aging. The wine is sulphured in barrel to preserve the character and fruit and continues to age with careful monitoring for 16 months. Through tasting and blending trials, the Gamay Noir is then taken out of barrels, when ready, and blended into tank. A light filtration is carried out before bottling.