The style of Gamay we produce uses 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. Of the rest, 20% of the fruit is left whole in the 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 Sorrenberg Gamay has been highly anticipated and is already attracting plenty of attention. Always one of the most demanded wine releases of the year, our limited stocks will sell out quickly.  

The style of Gamay Sorrenberg 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 bouquet of the 2025 Gamay shows cherry and plum with some earthy undertones. The aromas follow onto the palate combining with integrated acid and defined silky tannins which create a very well-balanced wine, finishing with great length."- Barry Morey, Winemaker.