Sorrenberg Gamay 2025
The style of Gamay we produce is a combination of traditional Gamay techniques. There is 10% Pinot Noir used in the blend. Half of the Gamay was cold macerated where the fruit is picked cold, crushed and left to soak for 4 days before fermentation starts. 10- 20% of the fruit is left whole in all ferment. Fermentation with natural yeast is for 2 weeks on skins, after which the wine is pressed and matured in oak for eleven months.
'The 2025 vintage had below average rainfall for winter. Spring budburst was around average timing with a couple of frost events, but no damage. Post-flowering we had 120mm rainfall. Good weather conditions Dec – end of Jan although dry, there were still some cooler periods. The dry continued through ripening, with one more significant rain event at the end of Feb. Disease pressure was very low with good ripening conditions. Fruit was flavoursome with good yields across the varieties.'
