Old vines, planted in 1984 by our founder just to the south of the winery, and a long warm summer produced the lovely fruit for this Gamay Noir. An 11 cold soak to extract bright fruit flavours was followed by fermentation with 22 days total skin contact. Barrel aged for 9 months in French (31% new) & Hungarian oak, this wine is made in a Burgundian-style, resulting in a medium bodied, fruit forward wine.