The Sorrenberg Gamay is a refined and expressive red from Beechworth, blending Gamay with 10% Pinot Noir in a style that draws from both Beaujolais and Burgundian traditions. The fruit is grown on one of the highest vineyards in the region, set on granite soils at 560–595 metres elevation and farmed using certified biodynamic practices. Winemaking includes cold maceration on half the fruit, 10–20% whole bunch, natural fermentation on skins for two weeks, and eleven months’ maturation in oak. The result is a wine of finesse and structure, with lifted aromas of cherry and plum, earthy nuance, bright acidity, and fine, integrated tannins that carry through a long, balanced finish.