The recently released Redfoot Vineyard 2016 is the second vintage for this unfiltered and naturally raised gamay. If the first RV was one to feel and test out the waters this sophomore follow-up is swimming with great confidence. There is a curing salumi nose and sweet earthiness that simply smells of the Lincoln Lakeshore clays. At the same time the wine is bright, tangy and briny to sour in the ways that chefs today craft balanced morsels of acidulated vegetables that dot to complement charcuterie platters. It's a very gastronomic wine that would suit the most excellent cured meats, cheeses and condiments so prevalent in today's Niagara winery restaurants. Gamay should stay loose and playful and here it does just that. Drink: 2018-2021. Score - 90. (Michael Godel, winealign.com, Nov. 6, 2018)
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