The fruit for this wine was hand harvested, sorted to remove flawed fruit, and then put into tank whole cluster. Carbonic maceration was used to ferment the wine while maintaining the bright fruit characteristics of Gamay. The fermentation tank was sealed with dry ice to create a carbon dioxide rich environment and thus start the fermentation process inside the individual berries (Once the alcohol reaches 2%, the berries burst, releasing their juice naturally, and a normal yeast fermentation will then finish the job). After fermentation, the wine was aged in 50% neutral oak for 6 months.
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