• French oak
• Black cherry & boysenberry
• Sandal wood & liquorice
• Soft tannins

"If you haven’t tried a glass of this bright, juicy red from Te Mata Estate, you really don’t know what you're missing. It’s like a fleshier and more frivolous version of pinot noir with plenty of dark cherry fruits and gentle tannins, and its tailor-made for casual drinking as the summer months unfold. How this delightful wine style hasn’t become the next big thing in New Zealand wine production is anyone’s guess – especially when Te Mata have been producing this light-bodied wine for nearly two decades. I am amazed that Te Mata’s success has not been widely copied by other producers. It’s the consummate ‘pleasure wine’, where structure and power are of no concern and everything revolves around deliciousness and vibrant easy drinking. This wine can be served at room temperature, but put a bottle or two in the fridge for twenty minutes before serving it on a balmy Hawke’s Bay night, and watch your friends’ faces as the penny drops" Mac Macpherson, Hawke's Bay Today, Dec 2020

A bright, deep magenta, Estate Vineyards Gamay Noir ’20 has the immediate lifted aromas of black cherry, wild strawberry and star anise. The palate is soft and pillowy with a racing-stripe of boysenberry ripple through it. There are dark roses, raspberries, and notes of sandalwood and liquorice. Soft red and black summer fruits are balanced here by a thirst-quenching freshness. Estate Vineyards Gamay Noir ’20 overflows with deliciousness and fun. Summer in a glass. Estate Vineyards Gamay Noir ’20 can be enjoyed immediately upon release and can be served at room temperature or, during summer, lightly chilled. It will continue to develop in bottle for two years from harvest.

In 1995, Te Mata Estate introduced to New Zealand a superior selection of Gamay Noir à Jus Blanc, the grape variety of the best wines of France’s Beaujolais region. Estate Vineyards Gamay Noir ’20 is a single vineyard wine from Te Mata Estate’s Woodthorpe Terraces vineyard, harvested on 3 and 12 March 2020.

The unique ‘maceration carbonique’ fermentation, which enhances the fruit and floral aromas of the wine, was used for 47% of the grapes. The other 53% received a traditional, warm, red wine fermentation. The resulting wines completed their malolactic fermentation and were matured for seven weeks in seasoned French oak barrels, before blending and bottling.

Food Pairing: Estate Vineyards Gamay Noir ’20 is an incredibly versatile wine, partnering with any food and is particularly good with spicy cuisines, matching its vibrant fruit and soft tannins.