Inspired by a trip to Beaujolais many years back, Steve Edmunds and Ron Mansfield took the great risk of planting the first known true Gamay Noir at high elevation in the Sierra Foothills. At 3300’ it’s one of the highest vineyards in California which can have the favorable diurnal shift of warm days but very cold nights which makes for slow ripening and acid retention. Northernly exposition, rolling hillsides, and deep volcanic clay loam and quartz, Gamay thrives in its dramatic alpine environment.
Picked early to preserve acidity and whole cluster pressed to a combination of stainless, concrete, and neutral oak for spontaneous fermentation and subsequent six-month elevage.
Bright tangerine and grapefruit citrus, strawberry, fennel with a mineral wet rock appeal.