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grown on acidic sandy loam over red clay
The wholeberry wild fermentation was done slowly and carefully and at completion the tank was sealed for 60 days to build texture and soften the tannins
Gently crushed fruit was left to build texture and flavour before careful pressing and a subsequent cool ferment
The fruit was left to ferment on full solids in barrel and age sur lee for 8 months before blending and left in stainless tank for 3 months before bottling
light Syrah results showing classic cool climate Syrah of blackberry
2024 Guthrie Gamay quantity grown on acidic sandy loamStyle: The wine is made as a light red with bright crunchy fruits, spice and whole bunch complexity. The palate is tightly woven with fine tannins, linear acidity and graphite texture. Vineyard: The fruit is sourced from the ArtWine Vineyard in Woodside, grown on clay over quartz and rock subsoil. The multi clonal fruit (BGW19 and 222) is grown on a warmer north facing. Vinification: The fruit was handpicked at dawn to retain freshness. Once in the
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