Bass Phillip Gamay

Grown in Bass Phillip’s organically and biodynamically farmed South Gippsland vineyards, this Gamay reflects the region’s cool climate and deep, mineral-rich soils, delivering vibrant fruit, natural acidity and freshness. The grapes are destemmed and fermented naturally in open fermenters with minimal sulphur dioxide and regular plunging, before being gently pressed and transferred by gravity to barrel for malolactic fermentation. Matured for 14 months in seasoned barrels to preserve its pure fruit character, the wine is bottled without fining or filtration.

Bright and expressive, the bouquet bursts with blood plum, cherry and rhubarb, lifted by a subtle wet-stone character that adds savoury complexity. The palate is juicy and vibrant, with delicious summer-pudding flavours and a generous, sweet-fruited core balanced by fine acidity. Powdery tannins provide gentle structure without weighing down the fruit, carrying the wine through to a fresh, beautifully textured finish. A distinctive, fruit-driven expression of Gamay with both charm and finesse.