Description

For this wine, we kept the berries whole for two weeks before crushing them, letting fermentation start from the inside out. This carbonic maceration technique—the same method used in Beaujolais Nouveau—brings out a fruitier, more playful style in the wine.

Made from 100% estate-grown Gamay Noir, this is our celebration of a rare Finger Lakes grape. It’s bright, juicy, food-friendly, and made to be enjoyed now—no need to age or overthink it. Just open, pour, and enjoy.

WHAT TO EXPECT

This wine is bright and juicy, with smooth tannins that won’t dry out your mouth. It’s lighter than a Cabernet but has more character than your typical light red. Fresh fruit, a little spice, and a clean finish that makes you want another sip.

PAIRS WITH JUST ABOUT EVERYTHING

Thanksgiving turkey and gravy, grilled sausages or bratwurst, charcuterie boards with soft cheeses, and lentil or grain salads. It’s our go-to for gatherings where everyone’s eating something different—it genuinely pairs with just about everything on the table.

HOW TO SERVE IT

Here’s a pro tip most people don’t know: Pop this in the fridge for 20 minutes before serving (aim for 50-55°F). It brings out the fruit and makes it even more refreshing.

THE BACKSTORY

Gamay Noir is the heart of our vineyard. We planted it because we fell in love with what it could do—bright, food-friendly wines that don’t take themselves too seriously. This wine is 100% estate-grown, hand-harvested, and fermented using carbonic maceration. Then we aged it four months in stainless steel to keep all that vibrant fruit character.