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Colombar and Chenin Blanc (60/40) are wholebunch pressed and separately fermented in old French oak barrels
Organically grown Gamay is fermented with indigenous yeasts
Four long weeks on the skins add grippy tannic structure to hold the silky palate of dark cherry and juicy plum together while 11 months in oak barrels finesses it all into one flawless monologue
Its bright buttery
Ampersand Cinsault '24 Beaujolais Fest '24 Colombar and Chenin Blanc (60/40)
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