After drawing and painting and stumbling through Photoshop, the answer revealed itself in the most rudimentary way.scissors and paper. For that, it holds a very dear place in my heart as I tried a number of different approaches when considering what best captured the energy of the brand. The Gamay Noir label is the first label that I ever designed for Pray Tell. Aged for ten months in neutral French oak barrels. The remaining two-thirds are fermented aerobically to build complexity- traditionally seeing more spice and structural dimensionality from varying degrees of stem inclusion during maceration. It turns up the volume on all of the beautiful, fresh fruit characteristics and provides a bolt of energy to the blend. They play well together.ĭeliberate carbonic maceration is always a component of the Gamay each year. I typically associate darker reds tipping towards browns with the former, while loads of purple come from the latter.
I tend to think of wines by color from each region (like that scene in Ratatouille, when Remy is dreaming up flavors in the kitchen).
The 2021 Gamay was sourced from three organically farmed vineyards across two distinct AVAs in the Willamette Valley: Yamhill-Carlton and Eola-Amity Hills. My understanding of the grape continues to deepen with each bottling. It has been a bit of a revolving door in that my sites tend to change from year-to-year, but the silver lining is an exploration in seeing how it grows in a myriad of different soils, elevations, and microclimates across the region. The charm of this, as a small winery, is to find a source for it each year.
The fun of working with Gamay in the Willamette Valley is that while it is so well suited for the region, there is not much dedicated acreage to it. It feels so good to capture a snap shot of the single varietal once more. This is the fourth iteration of Gamay Noir over the last five vintages-in 2020, all of the Gamay grapes went into the single red wine I made of a blend with Pinot Noir.
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