Winemaker Matt Dumayne used 50% whole cluster, concrete tank fermentation for this Gamay Noir. It’s showing bright red fruit and herbaceous, earthy notes of thyme and Rosemary. This wine is more savory than fruit forward, likely do to the whole cluster fermentation.
This is an excellent wine, medium-bodied with a pleasant lingering finish. Tannins are in check and will continue to soften over time. Drink now and hold for three to five years.
We enjoyed a cross-border pairing of this Okanagan wine with local Oregon provisions. We marinated pork tenderloins in the Gamay for several hours to great effect. The tenderloins were delightful with the wine. Side dishes included grilled zucchini and summer tomatoes with basil, olive oil, and mozzarella cheese.
Here’s Matt’s Wine Character interview, and his thoughts on this emblematic wine.