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this Gamay is fermented in concrete and matured in both foudre and small French oak — bringing purity
with a few whole bunch parcels being left for 8 weeks
98 Points ‘Is it one of the best Coleraines ever
Eschewing the use of enzymes or sulfur at the press tray
The Eye of Ra is all about power countered with impeccable restraint and I can still recall all of its flavours several weeks later
Soumah Estate Nebbiolo Barbera d'Soumah Gippsland this Gamay is fermented inThe classic pairing of two noble northern Italian varieties results in a savoury elegant red wine with soft fruit and charming length. The Nebbiolo contributes excellent tannin and finesse, as well as aromas of wild herbs and violets, while the Barbera adds ripe red berry fruit and a velvet mouthfeel.
