The 2017 Gamay is light bodied and savory with notes of violets, wet earth, gun powder and raspberry. It finishes with mouthwatering acidity and soft tannins.
Fermented using only native yeast and majority whole cluster in large open top fermentors. Once fermentation is complete Lieu Dit transfers to neutral oak barrels for the winter. Prior to bottling in the spring they rack to stainless steel tank.
