Description / Reviews
// Sustainable Gamay from the Coal River Valley
"The Gamay was hand picked and 100% de-stemmed, it then spent 15 days on skins. For maturation, 50% was placed into year old François Frères puncheons with the remaining 50% placed into stainless steel. It was the last of our fruit picked, on the 11th of April." - Bremley, Winemaker
