Te Mata Gamay Noir

Te Mata introduced New Zealand to this superior selection of Gamay Noir à Jus Blanc in 1995 – the same grape that makes up Beaujolais’ best wines. Te Mata’s Gamay Noir is a single vineyard wine, with the grapes coming from their Woodthorpe Terraces vineyards only. In the winery, 68% of the juice was fermented using Carbonic Maceration, where whole bunches are added to a vat and the weight then crushes the grapes, releasing juice, and fermentation begins naturally thanks to the yeasts on the grape’s skins. The rest is fermented traditionally. Both wines completed malolactic fermentation and were them matured in French oak for 8 weeks before blending and bottling.

Wild strawberries, watermelon, red cherries, clove, anise, cinnamon and a touch of bubble-gum. The palate is soft and creamy. Pair with: Veggie pasta – Lamb smash burger, flatbreads & zhoug – Salmon tikka skewers.

ABV: 12.5%