Sorrenberg Gamay 2019 Beechworth


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 2019 is showing aromatics of sour cherry, red berries and hints of cardamom spice. The red berry fruit carries through onto the palate where fine grain tannins and natural acidity combine with earthy undertones to develop a balanced palate with a lingering finish. This wine will cellar for at least 8 years. Sorrenberg 

I probably don’t need to explain that this wine has a massive cult following but I will say it is an incredible wine and getting harder to get every year. Always a very approachable, easy to drink this wine that is bright, fruit driven has intense aromas and flavours of red cherry, raspberry, plenty bark spice with even more cherry and white pepper kicking in on the back palate. These guys have a tiny biodynamic vineyard so don’t really produce a lot of gamay and because of vintage conditions there was even less. The even worse news is no 2020 to look forward to so maybe don’t drink it all this year. Drink now or put away for short to medium term cellaring if you like barnyard characters. I am drinking mine over the next two years with fingers crossed for a stunning 2021

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