2018 Mount Edward Gamay Central Otago

SKU #1390474 92 points Bob Campbell

 Juicy red with black-fleshed plum and dark cherry flavours. Made without any additives including sulphites, which could limit cellaring potential, although I can't think of a good reason for not enjoying it as soon as possible.  (4/2019)

K&L Notes

Praise from Joe Czerwinski in Wine Advocate: "The tiny tasting room and winery of Mount Edward would be easy to miss, except that there are very few wineries along this stretch of Gibbston Valley. It's a homey, rough-hewn environment that lacks the space and technology of some of the fancy neighbors, but the wines are uniformly excellent in quality, built on hard work in the vineyards rather than being made in the winery." (2/2018)

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Price: $17.99

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By: Stefanie Juelsgaard | K&L Staff Member | Review Date: 2/13/2019 | Send Email
Winemaker Duncan Forsyth thought of a cherry cordial when making this wine. He wants it to be drunk, not sipped! This is a super fun, refreshing, juicy offering from Mount Edward and is pretty unique given only two people in Central Otago have this varietal. Duncan makes this wine without any added sulphur, as he wants the palate to be broad, not boxed in or framed a certain way. Coming from a single vineyard and aged in both tank and barrel, this wine is not without its intricacies. Though this wine can be held for a couple years in the cellar, it is made to be drunk now and given how smashable it is, it's not hard to oblige. Beaujolais fans will find a lot to like here.
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- Ah, poor, oft-maligned Gamay. Once widely planted in Burgundy, today the grape is largely confined to Beaujolais. The varietal, officially called Gamay Noir à Jus Blanc is vigorous, early-ripening and can grow in cooler climates. The grapes naturally high acidity, low tannins and low potential alcohol lends itself to exuberant, fruity wines, ranging from the early-release Beaujolais Nouveau, to the more serious Cru Beaujolais from villages like Brouilly, Moulin-à-Vent and St-Amour that are steadily gaining in popularity (and can age remarkably well). Outside of Beaujolais, Gamay is also grown in small amounts around the Loire where it is called Anjou Gamay and Gamay de Touraine. It is also grown in Burgundy's Côte Chalonnaise where it is blended with Pinot Noir, as it is in Switzerland.

New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.