Tom and Sally Natural Wine Makers at Bobar Wine. During vintage they add nothing to the ferments and intervene as little as possible to the process. No added yeasts or anything really. Filtering or fining and sulphur is only added just before bottle to preserve the wine over its life time. The grapes come from conventionally farmed vineyards in the Yarra until their organic vineyard comes on stream. The wines are different to what we normally see but allow us to see what wine is like without all the processes that are often used. Not better or worse, just another spectrum on the scale of delicious wine. Gamma Ray is a divine blend of Gamay and Cabernet Franc.
A region that is just too big to generalise about. The difference between Upper and Lower Yarra can be the ability to ripen some grapes or not. Great wines are made in the Yarra but it is best to know the producers.
Grown in the French regions of Beaujolais and Loire Valley. It is early budding, high cropping, aromatic and high acid. It was outlawed from Burgundy by Duke Philippe the Bold for being disloyal but has no doubt made up for that with honourable service. The best wines from Gamay can be Burgundian in flavour and well worth seeking out. Often they are exceptionally good value too.
Is actually one of the parents of Cabernet Sauvignon… along with Sauvignon Blanc (oh! The name makes sense now!). It is most famous for being the third most important grape in quality Bordeaux but also excels in the Loire Valley (where it lived before it went to Bordeaux), especially Chinon and Saumur. The wines are bright red in colour, highlight aromatic with raspberries, rose petals, violets along with tobacco, cassis and some herbal elements. The best examples can live as long as any great wine.