Bobar Gamma Ray 2016

A cheeky little wine that draws inspiration from Beaujolais, while retaining Yarra Valley character

Gamay and Cabernet Franc

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Red Fruit, Pepper / Spice, and Herbaceous, Sweet Spice and Leather / Earthy

BODY: Medium -
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Medium
ALCOHOL (%): Moderate (9-12%)

Origin: Victoria, Australia

Grape Varietals:
Gamay and Cabernet Franc

Winemaking:
No Sulfides Added
Whole Bunch

Maturation:

Awards:

WESTERN FOOD PAIRING
Tacos, steak or chicken pasta in red sauce, spicy pepperoni pizza

ASIAN FOOD PAIRING
Chinese braised ribs, Bibimbap, Black pepper beef stir fry

Description

Bobar Gamma Ray 2016

Bobar is the playfully cheeky French term that means "a little messed up"... though the wines are not. It draws inspiration from the Beaujolais.

Grape Varietals & Region: A blend of Gamay & Cabernet Franc from Yarra Valley, Australia

Taste Profile: The Gamma Ray from Tom Belford at Bobar is electric. Made from Gamay and Cabernet Franc this wine is light tangy and tasty. Boardline rose in colour but with some really interesting traits to it: leafy, tea essence and cranberry. Chill it down to get the most enjoyment out of it and decant if possible

Winemaking Process: A blend of Gamay and Cabernet Franc (75 per cent /25 per cent), 100 per cent whole bunch with some carbonic maceration and is bottled with no additions of sulphur.

Bright & Easy Reds

Easy drinking red wines with bright fruit aromas and low tannins. The wines are often released without much aging in tank, oak barrels or bottle, and are meant to be drunk early

These wines typically can be nejoyed without food, and are usually served cooler. They can be light bodied wines like Beaujolais, or light extraction styles that do not emphasize tannin & color extraction

Carbonic Maceration

Carbonic maceration is a form of whole bunch fermentation, when whole bunches of uncrushed grapes ferment from the inside out. It traditionally requires an environment full of CO2, some winemakers allow a percentage of crushed grapes to ferment & release the CO2.
While a natural process, it has been adopted as a stylistic choice to make wines fruiter & soften their tannins