We often joke that our Pinots come to the costume party dressed as Gamay. But what happens when actual Gamay shows up in the room? The Passebilities are endless. Yes, this is a wine pun. Le cringe. And yes, the wine is also delicious and a historical dad joke. You see, back in Burgundy, the label Passe-Tout-Grains is applied to blends of Gamay and Pinot Noir, especially when fermented much like we do, with a good old fashioned dose of Carbonic Maceration up front, followed by some light pumpovers or foot treading. The result? The perfect Thanksgiving wine that can reach across the aisle, as well as the table. Lush, fruit forward, concrete fermented good-good with a kiss of newer oak for the parentals.
Grapes: 50% Pinot Noir 50% Gamay Noir
Vinification: Two weeks of semi-carbonic maceration in both concrete and foudre, pressed directly into French Oak (75% neutral 25% new). Full lees aging, racked to stainless steel one month before bottling with a small SO2 addition at racking.
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