Sorrenberg Gamay 2025

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. 

"A good season by all accounts so far, and from a few tastings of course. Gamay comes from the estate vines and the newer plantings on the Bindarra site. As has been the case in past, an inclusion of pinot noir (10%) for seasoning. Some whole bunches in the wild ferment. Two weeks on skins.

A frisky number set more in the nouveau zone than some of the more concentrated and layered releases of this wine. Big appeal though, all the crisp, red cherry, rose hip tea, white strawberry, raspberry ripple ice cream, pot pourri red fruits and florals. Dashes of clove, a shaving of truffle, some dried herbs and undergrowth there too. Very crunchy and perky to taste, if not just a little bit nervy and then skeletal and a touch orangey through the finish. Exuberant, thirst-quenching style, and one to drink in vigorous youth. Sorrenberg does a fun one." 93 Points - Mike Bennie, The Wine Front