Let’s move onto the only other Gamay I’ve found in SA. I felt like I was the only person in Cape Town who hadn’t yet tasted this Gamay. Consider this envy now remedied!
Medium ruby in colour. The nose has red fruits (cherry, raspberry, cranberry) cinnamon, we have some ripe stalky tannins. These flavours of cherry, raspberry, cranberry and cinnamon are repeated on the palate, along with some ripe stalky tannins.
Vini + Viti:
Made from old bushvines planted in 1981, sustainably farmed since 2000 – they use ducks to control the snails, they offset their carbon footprint by planting trees (100 000 trees have been planted) and through their wildlife sanctuary on the farm…and their solar panels generate all the energy they need except for at harvest time.
Spontaneous fermentation, MLF, 30% whole bunch split between top and bottom for different flavour profiles (thanks WSET, I now actually understand this), 10 day’s post fermentation on skin for extra tannins, 10 months in old French oak, no fining and only rough filtration. Only 3 barrels were made. This wine is also vegan friendly.
Villiera are certified members of the Old Vine Project and the vineyards are IPW certified. What’s IPW you ask? Integrated Production of Wine – a voluntary sustainability scheme in SA established in 1998. I was kinda interested to find out that they’ve invested in a small vineyard in Roussillon.