2016 Gamay Noir


Dried roses. Peat moss. Pomegranate. Carbonic Maceraction. 18 months in bottle.

Winemaker Notes

Dried Roses.  Peat Moss.  Pomegranate.  Slate

Tasting Notes

Pork Chops with Sautéed Mushrooms

4 Bone-in pork Chops 1.5”
1/4c Ground porcini mushrooms
1t Dry mustard
1t Garlic powder
1/2t Black pepper
3T High heat oil

32oz of your favorite ‘shrooms
4 sprigs thyme

1. Combine all spices and dried mushrooms in bowl with oil.  Coat Chops and refrigerate for 4 hours. 

2. Sear on high heat until golden brown—both sides.

3. Finish in 350 degree oven.  Cook to internal temp of140 degrees.  Rest.  This will yield a perfect medium chop

4. Ensure mushrooms are of similar size.

5. Sautee in butter and thyme cook until water has evaporated.  Season with S&P.

6. Spoon over chop.







Technical Data

Partial Carbonic Maceration
Native Yeast
11 months in neutral barrique and puncheon
18 months in bottle
120 cases produced

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2016   Gamay Noir