Inspired by a trip to Beaujolais many years back, Steve Edmunds and Ron Mansfield took the great risk of planting the first known true Gamay Noir at a high elevation in the Sierra Foothills. At 3330’, Witters Vineyard is one of the highest sites in California, and can have favorable diurnal shifts of warm days and cold nights which makes for slow ripening and acid retention. North-facing rolling hillsides and a deep volcanic clay loam and quartz soils help the Gamay to thrive in this dramatic alpine environment. Whole-cluster pressed into a combination of stainless steel, concrete, and neutral oak for spontaneous fermentation, and aged 6 months in neutral oak.
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