"And then there is the remarkable Sorrenberg of Beechworth in north-east Victoria, Australia which make one of the most exciting Gamays I have ever tasted." Jancis Robinson.
"It’s always been Australia’s answer to cru Beaujolais, but is now elevated beyond that mantle." Gourmet Traveller Wine, April/May 2019.
"It may just be the Beechworth wine I most look forward to trying each year." Campbell Mattinson - WineFront
'Barry and Jan Morey keep a low profile, but the wines from their vineyard at Beechworth have a cult following not far removed from that of Giaconda. Gamay and Chardonnay are the winery specialities.' AWC 2016
"The style of Gamay we produce is a combination of traditional Gamay techniques. There is 10% Pinot Noir used in the blend. Half of the Gamay was cold macerated where the fruit is picked cold, crushed and left to soak for 4 days before fermentation starts. Of the rest, 20% of the fruit is left whole in the ferment. Fermentation with natural yeast is for 2 weeks on skins, after which the wine is pressed and matured in oak for eleven months. The 2022 Gamay is showing traits of a cooler year with pronounced fruit and vibrant acid. The dark cherry, plum and raspberry follow through to the palate, combining all with the subtle tannins creating a tight, yet moreish finish. The cooler, vintage conditions means although it is pleasant to drink at the moment, it will also benefit from some cellar time." Barry Morey, Sorrenberg Wines.