Displaying the ample riches of Burgundy’s more southerly reaches, this gamay is laden with glossy black cherry, wild strawberry and subtle game notes. Terrific balance between acidity and the rich palate, with granite soil lending some mineral cut.
Macon-Bray, Burgundy, France
Organic, Biodynamic, Vegan
Peter’s secluded corner of Southern Burgundy is striking for its biodiversity: polyculture, cattle farms, deep forests, and mixed agriculture, far from the monoculture that is more prevalent further North. His vines are between 300 and 400m in altitude with a wide diurnal range that preserves acidity and freshness even in hotter vintages. Technically a west exposition, although the vines see the sun from 9am until sundown, creating perfect ripening conditions. The soils here are very varied, with a little bit of limestone and clay which is common in the region, but also quite a bit of marl and granite.
The grapes undergo a semi-carbonic maceration with whole bunches in steel tanks. After a couple of days Peter goes into the tank to do some light punchdowns for a little extraction and structure. The wine is on skins for 20 days and after pressing it is transferred by gravity to 500L ‘futs,’ where it remains untouched for one year. Bottled unfined, unfiltered, small sulphite addition.
Black cherry, wild strawberry and subtle game notes. Terrific balance between acidity and the rich palate, with granite soil lending some mineral cut.