Ravensworth Estate Gamay

Fruit for this year’s Gamay was sourced from the Johansen and Coppabella vineyards in Tumbarumba. Both sites lie on granite soils at an altitude of 650 to 750 metres. The east-facing Johansen vineyard is home to some old-vine material and gives fruit of deep colour and flavour.

The Coppabella vineyard has a westerly aspect, is a touch warmer than the Johansen vineyard and the younger vines contribute vibrancy and bright berry freshness. The mostly destemmed fruit (10% whole bunches) fermented in one-tonne vessels for three to four weeks with gentle plunging once a day. The wine was then racked to old barriques until bottling in spring.