Mayer Gamay

Mayer Gamay

Wine Description

Vineyard Image of Bloody Hill, with the name imprinted on the lawn of the vineyard
Photo of Timo and Rhonda in the Vineyard
Photo of Timo in the Vineyard
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Acclaim
“From De Bortoli's gamay vineyard in Tarrawarra; 100% whole bunches, matured in seasoned hogsheads. Aromas of spiced cherries, loose-leaf tea, lavender and whole-bunch-inspired rhubarb stalks and musk lead onto the juicy, crunchy-fruited palate. A good wine to drink, gently chilled, out of tumblers, on a warm night.” — James Halliday, Mar 2024
“The fruit for this excellent gamay is sourced from the De Bortoli vineyard rather than proprietary holdings. Very good. Dark cherries, licorice root and rhubarb. Lithe, expansive and long. A convincing, sappy and immensely satisfying version of gamay with no lack of structure. This is as effortless or as serious as one wants to make it. I'd rather drink this over many a Beaujolais.” — James Suckling, Mar 2024
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Vineyard & Production Info
No relevant data were found.
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Winemaking & Aging
Prefermentation Technique:
100% Wholebunch
Type of aging container:
Hogs Heads
Total SO2
44
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Analytical Data
pH level:
3.45
Acidity:
6 g/L
Alcohol:
12.9 %
Total SO2
44
Residual sugar:
0.12 g/L
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Wine Production

Fruit is handpicked and fermented in whole bunches, with 10 days carbonic maceration and an additional 10 days on skins. The fruit is then pressed, and the juice is transferred to old puncheons to mature for 10 months. The wine is bottled without fining of filtration. No additions except for a small amount of SO2 at bottling.

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About the Vineyard

Fruit is grown in the old Roundstone vineyard from the first plantings of Gamay in the Yarra Valley, now 20 years old. The vineyard is located near Steels Creek in the warmer part of the Valley; however, the climate is still relatively cool for Australia with some maritime influence, with rainfall in winter and spring, relatively cool, dry summers