Gamay Noir, Traynor Family Vineyard
Product details
| Management number | 253467081 | Release Date | 2026/10/24 | List Price | CA$9.98 | Model Number | 253467081 | ||
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VQA Niagara Peninsula
Introduce yourself to the unique taste of our Gamay Noir wine, crafted from 100% Gamay Noir grapes. This wine is aged in stainless steel for 8 months and bottled unfined and unfiltered. It is a light and easy-drinking wine. Fresh red fruits with great acidity.
Tasting Notes: This classic Gamay Noir features a vibrant profile of black cherry and black pepper. Nuances of orange blossom, clove and a touch of smoke add complexity to the palate.
Food Pairing Suggestions:
- Duck Confit Tacos: The rich, savoury duck meat complements the cherry notes in the wine, while the spiciness of a salsa roja can enhance the wine's pepper and clove notes.
- Grilled Portobello Mushrooms with Garlic and Rosemary: This hearty vegetarian dish would pair nicely with the earthy undertones of the Gamay Noir.
- Charcuterie Board featuring Smoked Gouda and Spiced Salami: The smoky flavours in these selections will echo the touch of smoke in the wine, and the spiciness of the salami will complement the wine's black pepper notes.
- Thai Basil Chicken (Pad Krapow Gai): This dish's balance of sweet, salty, and spicy flavours will bring out the fruity, peppery characteristics of the Gamay Noir.
- Dark Chocolate Truffles with Orange Zest: For a dessert pairing, the orange zest in these truffles will resonate with the wine's orange blossom notes, and the dark chocolate will pair well with the wine's dark fruit notes.
Winemaker's Notes: Our 2023 Traynor Classic Gamay Noir was subjected to a wild ferment process. The grapes were crushed and destemmed into 8 separate fermenters. This method allows each tank to develop slightly different characteristics, creating more layers of aromatics and flavours after blending. The juice was gravity drained and only lightly pressed to reduce tannin and phenolic extraction. It was then aged in stainless steel for 8 months, during which malolactic fermentation occurred. The final blend was transferred into stainless steel tanks and bottled unfined and unfiltered.
Residual Sugar: 3 g/L
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