Thirst Gamay, Radford Dale 2022

Thirst Gamay, Radford Dale 2022

A fun, frolicing, chillable red from South African natural winemakers, Radford Dale. It’s juicy and vibrant with gluggable qualities that demand an invite to the summer BBQ.

  • Fresh
  • Fruity
  • Smooth
Taste

Fresh, Fruity, Smooth

Colour

Red

Vintage

2022

Product Type

Wine

Volume

Bottle 75cl

Importer

Les Caves de Pyrene

Pairing

Conversation, Something Light & Fresh, Something Spicy, Something Salty

£16.50

Additional information

Taste

Fresh, Fruity, Smooth

Colour

Red

Vintage

2022

Product Type

Wine

Volume

Bottle 75cl

Importer

Les Caves de Pyrene

Pairing

Conversation, Something Light & Fresh, Something Spicy, Something Salty

Description

From the importer: This unconventional Gamay is grown in the warm region of Wellington. The old vines from which the fruit for this wine is harvested grow in deep alluvial soils and have never been irrigated. Planted on the lower slopes of the on the Eastern bank of the Berg River with a West facing aspect, the grapes ripen in the warm conditions of the region. Low, single wire trellising and the sprawling growth pattern of the variety mean that grapes are carried within the canopy, which shelters the thin-skinned bunches from too much direct sunlight, thus conserving natural acidity and freshness. Yields are small, as can be expected from a vineyard of this age. Following a pre-selection process in the vineyards, the grapes are picked by hand at sunrise into 15kg lug-boxes. They are then ferried to the winery on the Helderberg Mountain in Stellenbosch. The hour-long journey is carried-out early in the morning, before the sun has time to raise temperatures. Here, the bunches are hand sorted over a rolling sorting table whole clusters are then placed in stainless steel fermentation tanks. Dry ice is employed to ensure the tanks are saturated with Co2 before any fermentation starts, thus encouraging the carbonic maceration that gives this wine is unique character. While this intracellular, enzymatic process takes place over the course of 10 to 12 days, the wine is only pumped over once or twice. The focus being on the gentlest extraction possible while also allowing a homogeneous medium. The whole bunches are then basket pressed and the wine then transferred to tank, to complete its alcoholic fermentation. By this time the malolactic fermentation is mostly complete as a result of the carbonic maceration. The wine is matured for a short while (3 months) on lees and then racked. The wine is not fined or filtered. Nothing has been taken away or added, except for a small amount of SO2 before bottling. From the vibrant, pink hue with purple tinge on the rim to the soft, yet striking strawberry and cranberry aromas of the nose, this wine refuses to be defined by the rules of modern conventional winemaking. The palate shows a range of red fruits and a touch of tomato leaf, before a bracing acidity brings the wine to a long, clean finish. Light, supple tannins provide texture and a lift in the finish which refreshes and rewards at the same time. Utterly moreish, this wine seems to disappear out of the glass on its own. The wine is lean and fine but my no means simple. It intrigues with its subtle vivacity and nonconformist attitude.