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This Gamay Noir was harvested over 3 days so that each lot could be fermented on its skins for 18 hours before pressing to extract colour and complexity. After pressing, it was left to settle for 2 days and then the juice was racked off heavy lees. Fermentation occurred at a cool 15-20°C. No malolactic fermentation occurred.
TAG – administered by The Arbuthnot Group – has a tradition of excellence in the Lower Mainland. As a family owned businesses in the Fraser Valley our main purpose is to serve our neighbourhood the best we can. TAG has been in the liquor industry since 1991 and is leading the way in the ever changing liquor industry
Liquor License #195333
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