Feels bright and fruit forward in its leaner frame. Great drinking.
About The Wine
This is an excellent example of Central Otago's potential to produce top quality Gamay.
The wine was made by Duncan Forsyth and his team, looking to bring their low-intervention philosophy to this jubilant and juicy red variety.
In Beaujolais, the home of Gamay in Burgundy, the finest examples in modern times are made with a more natural winemaking philosophy. Duncan tackles the variety in a similar way, making the wine with no added sulphur at any point during the winemaking process.
Thanks to this, the wine is open, bursting with red and purple berries and herby spice. It's a soft, slurpable and all-round charming example of the variety from the southern hemisphere.
About Mount Edward
Mount Edward is a team of passionate winemakers/rabble-rousers who have banded together to form a collective that is considered at the forefront of the Central Otago avant-garde.
Duncan Forsyth is one of the founders and spearheads this revolutionary project, with Swiss winemaker Anna Riederer heading up the day-to-day duties and crafting the wines.
They've made plenty of noise since the project's inception in 2003 when Duncan met co-founder John Buchanan.
Though they don't take themselves too seriously, the wine themselves are very serious indeed and a receiving plenty of attention.