Linear Gamay "en carbo" 2024
TASTING NOTES
Stalky red jubes start on the nose, with raspberries and a touch of musk. Palate is full with ripe fruit, sour cherries, a little spice, vibrant acidity, the oak has given a natural sweetness with structured fine tannins.
THE SITE
Tooma Vineyard - Frank & Christine Minutello, Tumbarumba, Vineyard site is at approximately 520m, tucked into the Maragle Valley. Red Granite soils.
WINEMAKING
Hand harvested fruit, 100% carbonic maceration, the whole bunch fruit was gently loaded into stainless steel tanks topped with CO2 and closed up for 21 days. The tanks were then opened, fruit was foot stomped and completed fermentation over the next 3 days. Gently pressed off into French oak for 10 months. Bottled February 2024.
TASTING NOTES
Stalky red jubes start on the nose, with raspberries and a touch of musk. Palate is full with ripe fruit, sour cherries, a little spice, vibrant acidity, the oak has given a natural sweetness with structured fine tannins.
THE SITE
Tooma Vineyard - Frank & Christine Minutello, Tumbarumba, Vineyard site is at approximately 520m, tucked into the Maragle Valley. Red Granite soils.
WINEMAKING
Hand harvested fruit, 100% carbonic maceration, the whole bunch fruit was gently loaded into stainless steel tanks topped with CO2 and closed up for 21 days. The tanks were then opened, fruit was foot stomped and completed fermentation over the next 3 days. Gently pressed off into French oak for 10 months. Bottled February 2024.
TASTING NOTES
Stalky red jubes start on the nose, with raspberries and a touch of musk. Palate is full with ripe fruit, sour cherries, a little spice, vibrant acidity, the oak has given a natural sweetness with structured fine tannins.
THE SITE
Tooma Vineyard - Frank & Christine Minutello, Tumbarumba, Vineyard site is at approximately 520m, tucked into the Maragle Valley. Red Granite soils.
WINEMAKING
Hand harvested fruit, 100% carbonic maceration, the whole bunch fruit was gently loaded into stainless steel tanks topped with CO2 and closed up for 21 days. The tanks were then opened, fruit was foot stomped and completed fermentation over the next 3 days. Gently pressed off into French oak for 10 months. Bottled February 2024.
