Grapes: 100% Gamay Noir

The Gamay planted at Seven Springs Vineyard is among the original plantings in North America, dating back to 1983. The wine is vinified in the traditional Beaujolais style with a whole-cluster carbonic fermentation. The grapes were hand-sorted, but kept in whole clusters, and then fermented in a closed, concrete fermenter to capture all of the CO2 and promote the intracellular fermentation that brings forward the beautiful fruitfulness of this varietal. They fermented using the native yeast, with a gentle pump-over twice a day throughout to help produce a very soft extraction of the tannins and flavors. The wine was pressed slightly sweet, as is typical, and finished fermentation in 100% neutral French oak barrels for 10 months to preserve the fruit flavors.