2023 La Ferme de Sato Alyssum
Sato, Central Otago, New Zealand
- Gamay from La Ferme de Sato, Pisa, on loess and schist.
- 40% whole bunch, part carbonic, 30 days on skins.
- Perfumed, peppery and structured, with a stony finish.
- Vineyard
- La Ferme de Sato, Pisa
- Soil
- Sandy loam and loess over schist and quartz gravel
- Grape
- 100% Gamay
- Whole bunch
- 40%
- Alcohol
- 13.4%
Winemaking
The first pick went straight into a small fermenter for carbonic maceration; the second was destemmed over the top, giving 40% whole bunch. Fifteen days of carbonic and cold soak, then 14 days of wild ferment: 30 days on skins in all. Basket pressed and aged 13 months in old French oak, then hand bottled by gravity at the winery without fining or filtration.
Tasting Notes
Perfumed and lifted, with flowers, black pepper, clove and orange peel over charming red fruit and a touch of wet earth. Medium bodied, with a solid core of fruit, bright acidity and real tannin structure for Gamay. The finish is very long, with a stony, slate-like edge. Drink now.
Distributed in Australia by Principal Wine.