BRACKENWOOD GAMAY PINOT 2017

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BRACKENWOOD GAMAY PINOT 2017.jpeg

BRACKENWOOD GAMAY PINOT 2017

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Adelaide Hills does passetoutgrains*!  A nouveau style which sees no oak at all, juicy fruits and florals are complexed by a five day cold soak, and 50% whole bunch
The blend is around 65% Pinot and 35% Gamay, bringing the best of both - Pinot bringing pretty, crunchy florals to Gamay's darker fruit, firmer tannins and fresher acidity.  Ultra minimalist winemaking here leaves this a touch cloudy too.

Pale ruby, bright and pleasantly washy. Uplifted perfume on the nose, herbaceous with young rhubarb.  Solid acid helps support white strawberries and fresh raspberry fruit with herbs, over a savoury core derived from the stemmy whole bunch component.  As gluggable as any well made Beaujolais.

*Passetoutgrains is a 'house' style of wine in Burgundy made by blending Pinot Noir and Gamay, best suited to spring time slurping.

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Brackenwood Vineyard

Biodynamic minimal intervention wines from a beautiful Adelaide Hills estate

Owner Damon Nagel started life as a sommelier in Adelaide, moving to London to further his wine education whilst working in top end dining restaurants.  Achieving success in London property, he would eventually return to Adelaide, purchasing the beautiful undulating Brackenwood farm in the early 2000s, first releasing wines from vintage 2005.

Winemaking is today overseen by Daniel Zuzolo, ex Primo Estate, with the stable offering interesting blends and lesser seen plantings of Barbera and Gamay alongside more traditional offerings such as Shiraz and Riesling. 

Growing and winemaking is strictly along biodynamic lines, with no additions bar minimal sulphur at bottling.  A pure set of releases very much at home alongside Felixir's European offerings, fun styles of personality with enough depth and interest to be taken seriously.