The secret garden is always open now. Open, and awake, and alive. If you look the right way, you can see that the whole world is a garden.
Like passed love notes during spring bloom, this wine is full of Little Secrets, not meant to be unveiled. But we’ll make an exception with this bottle. Because we’re talking about carbonic macerated Gamay, Beaujolais Nouveau style. You heard that right. On the nose, experience rose petals, dried cherries, and Hawaiian Fruit Punch. On the palate, this wine is fresh as hell with notes of herbaceous membrillo, blood orange, juicy peach, and Hubba Bubba bubblegum. With bright acidity and a satin texture, this wine will enamor you.
Gamay is hard to find, but that didn’t stop us. And after several years of searching, we finally landed at the Barsotti vineyard sitting pretty at 2,800 ft above Placerville in the El Dorado appellation of the Sierra Foothills. The grapevines were planted in 2005 by badass local stonefruit grower, Ron Mansfield for Bay Area winemaker, Steve Edmunds. Together, Steve and Ron envisioned growing the first true Gamay Noir in California in the decomposed granite soils of Barsotti. Days are warm and dazzling with cool and crisp evenings that ensure the fruit ripens slowly while preserving freshness. There's something about the combination of Gamay and Granite that creates a wine with a huge personality.
Gamay is a light-bodied grape originally thought to have first appeared in the village of Gamay, south of Beaune, France, in the 1360s. It is a cousin of Pinot Noir and today grows primarily next to Burgundy in Beaujolais, France. It has become increasingly popular in France, Canada, Switzerland, Oregon, and New Zealand.
Rather than destemming and crushing the grapes, we once again employed carbonic maceration, where whole clusters of grapes are sealed into fermentation tanks and pumped with carbon dioxide. Without any oxygen, fermentation begins inside the individual berries and the grapes end up crushing themselves from the weight of the alcohol produced during said fermentation. It takes approximately 5-15 days for carbonic maceration to complete and our Little Secrets spent 7 days carbonically macerating.
For the label, we’re taking it back to our vintage roots with an image of a woman adorned in flowers. She’s sweet, modestly sultry, and overflowing with little secrets.