Who says solid, mouthwatering Gamay only comes from Beaujolais? This New York based porch pounder comes from the West Side of Cayuga Lake, from vines of 20 years in age, rooted in limestone-shale soils. Fruit is cold soaked and carbonically macerated, fermented with Burgundian yeast, and aged for eight months in old oak. Crunchy red fruit, refreshing acidity, and a perfect ‘red’ aperitif. Only three barrels produced!