Description
Ignacio Ameztoi’s new Navarra project
5% of Viognier is co-fermented to give the Syrah a softening edge
Blend of Cabernet Sauvignon (60%) and Syrah (40%) from old vines (around 45 years old)
” He wrote:
Te Mata Gamay Noir, 2025 Communal Brands Ignacio Ameztoi’s new Navarra projectFresh with silky, luscious notes of blueberry pie, vanilla cream, rhubarb, violets. Palate is elegant and pure with pedigreed red cherry, rounded with charming spice and defined structure. 100% Gamay Noir, 60% fermented with carbonic maceration, the remainder with traditional fermentation. Malolactic fermentation followed by time in French oak barrel results in its fresh and fruity yet serious and luxurious palate. The Te Mata Estate brought "Gamay
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