Wine Code Breaker #411

Carbonic maceration is a fermentation technique that has been made famous by the wines of Beaujolais. Under a blanket of carbon dioxide, at the top the fermentation process involves the conversion of sugars into alcohol occurring inside the individual grapes. At the bottom, conventional fermentation occurs, as the grapes are crushed by gravity. Unique chemical reactions are said to take place within the grapes resulting in distinct effects on the resultant wine. Mostly associated with Gamay, the grape that was once banned from Burgundy, it is growing in popularity in vineyards afar.

The 2022 Mayer Gamay from the Yarra Valley in Victoria is a delightfully coloured wine that is best described as cherry red. The nose wafts at once of perfumed notes of red fruits, rose petals, rose water and lavender and has influences of both whole bunch and carbonic maceration. The palate is very expressive with the plushness and softness of the red fruits that float between raspberries and cherries. Savoury and herbal flavours round this out on a bed of soft sinewy tannins delivering a long and lingering finish.

Enjoy!