2025 Sorrenberg Gamay

Australia's most sought-after Gamay. One of the country's definitive "cult" wines.

Price:
Sale price$70.00
Stock:
Sold out
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Description

The Sorrenberg Gamay is one of Beechworth's most beloved wines and holds cult status amongst collectors of the rare birds of Australian wine.  The 2025 is another great release, in possibly a more approachable and playful style.

The fruit is grown and vinified by Barry and Jan Morey on their small property on the outskirts of Beechworth township. Winemaking is low-tech but detailed, each berry receiving attention from Barry on its way through wild ferment.

The fruit (including 10% Pinot Noir) is basket pressed and sent to slumber in the caves beneath the Morey household before being bottled.

Often described as a 'Burgundian-style'; there are many reasons why this is considered by many as Australia's best Gamay and our answer to Cru Beaujolais, but to truly know why you'll need to try it for yourself.

Extremely limited.

93 points - "A good season by all accounts so far, and from a few tastings of course. Gamay comes from the estate vines and the newer plantings on the Bindarra site. As has been the case in past, an inclusion of pinot noir (10%) for seasoning. Some whole bunches in the wild ferment. Two weeks on skins.

A frisky number set more in the nouveau zone than some of the more concentrated and layered releases of this wine. Big appeal though, all the crisp, red cherry, rose hip tea, white strawberry, raspberry ripple ice cream, pot pourri red fruits and florals. Dashes of clove, a shaving of truffle, some dried herbs and undergrowth there too. Very crunchy and perky to taste, if not just a little bit nervy and then skeletal and a touch orangey through the finish. Exuberant, thirst-quenching style, and one to drink in vigorous youth. Sorrenberg does a fun one." - Mike Bennie (The Wine Front)

The style of Gamay we produce is a combination of Burgundian and Beaujolais techniques. There is 10% Pinot Noir used in the blend. Half of the Gamay was cold macerated where the fruit is picked cold, crushed and left to soak for 4 days before fermentation starts. Of the rest, 20% of the fruit is left whole in the ferment. Fermentation with natural yeast is for 2 weeks on skins, after which the wine is pressed and matured in oak for eleven months.

Price Bracket $51 to $100
Type Red
Body Light Bodied
Variety Gamay
Country Australia
Region Beechworth
Australian State VIC
Feature Cult
Reviewed By The Wine Front
Critic Score 93
Alcohol 13.5%
Size 750ml
Vintage 2025
Closure Cork

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Common Questions

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Most wine retailers list at a single-bottle price and then discount 10–15% when you buy six or twelve. We've taken the opposite approach. Since the overwhelming majority of our orders are already 6 bottles or more, our list price is set for the case buyer from the start. There's no inflated single-bottle price to discount down from.

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Put simply: the box discount is already baked into the price.

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