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100% Gamay from 8 hectares in Saint Vérand, 35 to 100 year old vines on dark granite soil. Hand-harvested, semi-carbonic maceration for 6 days with indigenous yeasts in concrete and stainless steel tanks, no chaptalization. Aged big oak casks for 6 months. Minimal use of SO2.
Fresh aromas of black cherry, apricot and violets. Lively texture on the palate with raspberry, red plum and a touch of granite minerality. Despite the lightness, there's some wonderful depth to this wine, pairs beautifully with meat dishes, game birds and hard cheeses.