64% Gamay / 34% Dornfelder.
 
The Gamay was picked during a break in the atmospheric flood that we were under. This diluted the sugars and affected the alcohol levels. I did a quick three-day skin maceration. The Dornfelder (Chilliwack 10yrs+) came in at the same time but was less affected; both varieties were processed and co-fermented together. Pressed off to neutral barrels for 8 months on heavy lees. An expressive nose full of nibs and spiced black cherry intertwined with alpine herbs (pine/fir) and subtle allspice and chrysanthemums. Playful, light and crushable on the palate, more candied red fruits, spiced cherry cola.