A vibrant high-country Gamay from Bryan Martin, sourced from the Johansen Vineyard in Tumbarumba at 710m elevation. Made with a mix of carbonic and whole-berry fermentation before 15 months maturation in Italian concrete pyramids, the wine combines juicy Gamay fruit with impressive structure and alpine freshness. The nose shows tart cherry, cranberry and raspberry alongside mountain herbs, blood orange and subtle white balsamic notes. There’s a bright, crunchy aromatic profile with a distinctly cool-climate freshness and savoury lift.
On the palate, it is light to medium-bodied with lively acidity, fine tannins and vibrant red berry fruit. Fresh, juicy and energetic, with a slightly briny mineral edge and a long, crunchy finish that keeps the wine highly drinkable while still feeling serious and structured.
Ben’s Recommendation:
A beautifully modern Australian Gamay — bright, savoury and dangerously easy to drink while still carrying genuine detail and structure. Best served slightly chilled with charcuterie, roast chicken, duck or mushroom dishes. Drink now through 2031+.
