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Hidden Bench Rachis & Derma Gamay 2020

Canada, Ontario
Organic
Biodynamic
90 NW

The 2020 Rachis & Derma Gamay visually leads you in with rich, intensified dark cherry hues. On the palate the wine offers up concentrated raspberry coulis notes, lush berries and an undertone of black pepper spice. This wine is bright and lively, with a round mouthfeel and good length. Enjoy this wine in its youth!

Country Canada
Province Ontario
Region Niagara Peninsula
Sub-Ava Lincoln Lakeshore VQA
Producer Hidden Bench Estate Winery
Vintage 2020
Color Red Wine
Varietal(s) Gamay Noir
¥5,830

The 2020 Rachis & Derma Gamay visually leads you in with rich, intensified dark cherry hues. On the palate the wine offers up concentrated raspberry coulis notes, lush berries and an undertone of black pepper spice. This wine is bright and lively, with a round mouthfeel and good length. Enjoy this wine in its youth!

Country Canada
Province Ontario
Region Niagara Peninsula
Sub-Ava Lincoln Lakeshore VQA
Producer Hidden Bench Estate Winery
Vintage 2020
Color Red Wine
Varietal(s) Gamay Noir
Data
Closure Cork
Volume 750ml
Alcohol 12.5%
Product Code A020R00520
UPC No JAN
Inventory In Stock (120)
Owning & Enjoying

Tasting notes

The 2020 Rachis & Derma Gamay visually leads you in with rich, intensified dark cherry hues. On the palate the wine offers up concentrated raspberry coulis notes, lush berries and an undertone of black pepper spice. This wine is bright and lively, with a round mouthfeel and good length. Enjoy this wine in its youth!

Pairing

Enjoy with BBQ smoked ribs or lamb burgers or simply with soft cheeses too.

Cellaring

Enjoy through 2025

Press
90Wines In Niagara
The Rachis & Derma label is reserved for Hidden Bench’s more radical line of natural wines. This Gamay, from a new estate vineyard in the Lincoln-Lakeshore appellation, spends six months in neutral oak and there are no additions of any kind, including sulphur, added to the wine. It has a jammy, super clean nose, with plums, black currants, kirsch, earth, raspberry puree, and pepper notes. The fine tannins add a bit structure to this wine on the palate with notes of raspberry patch, pepper, plums, and currants with a tangy, lifted finish. Thiel puts it succinctly: “It’s pretty %$*& tasty!”
Production

Vintage Notes

Considered the best-ever Niagara vintage.

Viticulture

WINEMAKER’S NOTES  
The 2020 “R&D” Gamay Noir was hand-picked from a new Estate vineyard within the Lincoln Lakeshore appellation. Certified organic and producing fruit for the second time in 2020, this vineyard comes online after years of careful and detailed planning. After rigorous sorting 75% of the fruit was destemmed with the balance left whole cluster in vat. Natural, spontaneous fermentation took place and the wine was left to macerate for a total of 23-days then gently pressed and transferred to neutral French Oak barriques. Malolactic fermentation completed in early winter and the wine remained without sulphur until just prior to bottling in June with a nominal 20ppm added. Unfiltered and un-fined, this is a unique expression of Gamay Noir. 

Vinification

Harvest Dates: October 3 & 11, 2020
Blend and grape source: 100% estate grown Gamay Noir
Brix at harvest: 21.9
Alcohol: 12.5%
pH: 3.16
Residual Sugar: <2.0g/L
T.A. 6.18 g/L
Bottling Date: September 8, 2021
Time in oak: 6 months in neutral oak. Bottled with lees. 

Producer

Producer Description

About Hidden Bench Estate Winery Owner

Harald Thiel's uncompromising attention to detail has landed Hidden Bench in the Canadian Wine Awards' top 10 every year since the winery opened in 2007 - with Nuit Blanche named Canadian White Wine of the Year. This small, yet modern and sophisticated, estate winery is tucked away on Locust Lane in the Beamsville Bench appellation, essentially hidden by vines. HB's primary focus is to showcase the terroir of the Beamsville Bench through their award-winning Pinot Noir, Chardonnay and Riesling offerings.

Each and every wine at Hidden Bench is made under strict conditions:

  • Sustainable practices, which means 100% organically certified fruit from only estate vineyards.
  • Individually bunch sorted white wine varietals and bunch sorted and then individual berry sort all of the red wine varietals.
  • Non-interventionist, minimalist winemaking approach with gentle handling of the wine throughout the winemaking process.
  • All wines are made with wild yeast and anything that doesn’t ferment naturally is inoculated and declassified into the winery’s bistro label.

VINICULTURE

All grapes are handpicked from their estate vineyards into 10kg baskets and then carefully sorted at the winery by their “triage team” so as to ensure that only the cleanest and best fruit is used to make their wines. All white wine grapes receive a single “triage” and then are whole punch pressed to assure the gentlest extraction of juice. All red grapes, particularly Pinot Noir, are bunch sorted and destemmed and then receive a secondary individual berry “triage” prior to being placed in their oak and stainless steel fermenters.

The winemaking team benefits from all the latest technology, such as geothermal cooling and heating with precise temperature control installed in all tanks to permit extended natural settling and natural yeast ferments of whites and appropriate pre-natural ferment, cold maceration of the reds.

As estate winegrowers their goal is to have ther wines reflect the unique individual terroir of the Beamsville Bench sub-appellation parcels that they call home. Accordingly, they eschew non-organic additives and commercially selected yeasts and strive to bottle their wines un-fined and unfiltered whenever possible. All wines are bottled with minimal sulphur dioxide (SO2) to preserve their freshness and quality and to permit them to age gracefully. This approach has permitted the vast majority of theri wines to be vegan friendly and to be certified organic by Procert as of 2015/16.

We believe that real “Natural Wine” has its origin in certified organic and/or biodynamic estate fruit and a non-interventionist approach in the cellar with an acute and precise attention to detail from vineyard to bottle.

Jay Johnston - Winemaker

Following an inspiring food and wine trip to Canada’s west coast in 2002, Jay returned to Toronto with one thing in mind: Leave the software industry behind for a life in vines and wines. Since then Jay received his formal wine education through Niagara College’s Viticulture & Winemaking program, graduating in 2005. Jay was a part of the Hidden Bench team previously, and we are thrilled to welcome him back as our winemaker. Passionate about cool-climate varietals, with their finesse and their delicacy, Jay feels back at home to be focused on Pinot Noir, Riesling, and Chardonnay in the HB estate vineyards. With a deep passion for terroir, a desire to farm our vineyards to their greatest potential and a profound respect for cellarwork, Jay is extremely excited to be returning to the Hidden Bench family. 

 

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