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This Keremeos Gamay Noir was fermented in stainless steel after an extended cold soak on skins with partial carbonic maceration. It was aged for 18 months in 80% new French Oak Barrels with the remaining 20% making it’s home in neutral Pinot Noir barrels. An aroma of wild strawberries and red licorice combine with pink peppercorn spice, tight tannin structure, and crisp acidity.