2024 Ravensworth Charlie-Foxtrot Gamay Noir

Back again – Ravensworth’s high country Gamay from the beautiful Johansen vineyard in Tumbarumba. Bryan Martin gives it the full flavour treatment here: a mix of carbonic and whole-berry maceration, around four weeks on skins, then a long 15-month rest in Italian concrete pyramids (once called “Isis”, now sensibly renamed after their square base and triangular sides).

The result is generous and aromatic, loaded with red fruits – some sweet, some tart – and a lift of mountain herbs. There’s a fine, intense tannin structure wrapped around bright acidity, giving it shape without losing that Gamay juiciness.

It’s playful but not lightweight, showing just how much character Gamay can deliver from the high country. Chill it down a touch and let it run from start to finish at the table.