Tasting Note The granitic soils of Okanagan Falls impart a certain sturdiness, which the winemaking tends to follow. In other words, this is not a fruity, whole-berry, carbonic macerated gamay. It is treated more like pinot noir with natural fermentation, drained off, soaked and aged one year in old French barrels. So, the nose retains some strawberry red cherry fruit, red rose, a hint of pepper and minerality. It is medium weight, nicely smooth yet firm with perfect acidity, alcohol (13.5%) and fine tannin. The length is excellent. Ridiculous value at $26.00

Backgrounder Gamay is a variety rising in Canada, and Matt Mavety is very aware of its growing popularity and suitability for the Blue Mountain vineyard. There were four hectares originally, the most important planting after pinot noir and chardonnay, and he is continuing to plant more as opportunities arise. The fruit was hand-harvested and sorted before destemming into open-top fermenters. It was cold-soaked, fermented with native vineyard yeasts then aged 12 months in new to fourth-fill 500 L French oak barrels.