Doug Tunnell says in the last few years there have been more producers of Gamay in the Willamette cropping up, although there are currently only about 30-35 acres planted. "We have almost five acres of Gamay now, and that makes us one of the biggest growers of the variety in the state," he says. "There are some things about our soils, principally low pHs around 5 to 5.5, that are very similar to Beaujolais and opposite of a Burgundian Pinot Noir vineyard where the pH is closer to 7." The pale ruby-purple colored 2017 Gamay Noir offers up strawberry and red cherry candy, crushed raspberries, orange peel, blueberries, cinnamon and boysenberry with earthy nuances. Light-bodied, it offers great intensity of earth-laced fruits with a soft, grainy frame and juicy freshness to lift the berry-laced finish. 640 cases produced.
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