This Bator Gamay was completely destemmed at harvest (like a classic Pinot Noir fermentation), and as Bachelder describes, “gives a wine that is finer, perhaps less ‘Gamay,’ less exuberant, and slightly more finely tannic. It’s pretty on the nose, deeply red-fruited, some underlying darker berries, subtle spice, and elegance. It’s juicy and clean on the palate with smooth tannins, ripe raspberries, cherries, and cranberries with a vibrant, lifted finish.
92 points - Wines in Niagara
