Ashton Hills Gamay 2023
Grapes were handpicked and gently de-stemmed to small open top fermenters. Some whole bunch fruit (20%) was added to ferments, enhancing aromatics and structural complexity. 20% of the fruit was fermented using the Carbonic Maceration technique to retain aromatics and primary fruit characters. Fermentation was initiated by indigenous yeast (wild ferment). Each parcel was basket pressed directly to seasoned French oak barriques and puncheons with full solids. All barrels were kept on lees to build palate weight, body, texture and complexity. They were racked and blended just prior to bottling. - Ashton Hills
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