The fruit for winemaker Peter Dredge’s Willamette Valley Gamay is sourced from the certified organic Croft Vineyard on the eastern banks of the Willamette River southwest of the city of Salem.
It's an earthy, structured Gamay fermented naturally as 100% whole clusters which undergo carbonic maceration for 10 days. The fruit is then foot stomped a few times a day for two days before being pressed to oak casks. Its matured in cask for 9 months and bottled without fining.
