Our Gamay Noir comes from our family estate, Menefee Vineyard. This cooler site, situated on a swatch of volcanic soils at a higher altitude, brings the fruit close to ripeness without ever overdoing it. Always the last pick of the vintage, our Gamay Noir was picked mid-October, huge clusters destemmed before fermenting with native yeasts for two weeks. Once fermentation was complete, the wine spent 11 months in five neutral French oak barrels.