Sinapius Esme Rouge Gamay 2024

(0)

$42.00

Gamay is having a moment in Tasmania and Sinapius's Esme Rouge is a fine example of why. Fresh wild strawberry and redcurrants on the nose, with soft tannins and a hint of spice. Medium bodied and smooth, with bright acidity that makes it equally enjoyable at room temperature or lightly chilled. A wine for those who like their reds a little lighter and a lot more fun. Pair with charcuterie, roast chicken, or mushroom dishes. Drink now through 2027.

Body Scale

Delicate

Rounded

Bold

In stock - Ready to be shipped

Pay with

  • American Express
  • Apple Pay
  • Google Pay
  • Mastercard
  • PayPal
  • Shop Pay
  • Union Pay
  • Visa

Your transaction is protected with advanced security measures to keep your information confidential

Sinapius Esme Rouge Gamay 2024

Sinapius Esme Rouge Gamay 2024

$42.00

$42.00

Product specifications

Wine Maker

Linda Morice

Year

2024

Region

Pipers River & Pipers Brook

Vineyard

Sinapius

Aroma

The wine that opens with an intensely perfumed nose, offering aromas of wild strawberry and redcurrants, layered with hints of violet and wild fennel.

Palette

On the palate, it is medium-bodied with a savoury depth from the whole-bunch stem elements, complemented by juicy red fruits and fine, chalky tannins. As the wine opens with time in the glass, the initial savoury notes give way to sweet, dark red fruits, and the wine shows wonderful length and persistence. The finish is marked by a fine spice and vibrant acidity, making it versatile and enjoyable both at room temperature and when lightly chilled.

Pairings

Pairs well with roast poultry, charcuterie, or mushroom risotto, matching the wine's savoury depth and bright acidity.

Wine Making

This Estate Grown Gamay, sourced from a dry-grown, high-density planted vineyard established in 2013, offers a truly expressive wine that showcases the character of its unique terroir. Planted with 7,700 to 11,111 vines per hectare, the grapes are carefully handpicked to maintain the integrity of the bunches, before undergoing a traditional whole-cluster carbonic maceration for two weeks. After pressing, the wine is aged for seven months in a 1500-litre foudré and old barriques, bottled without fining or filtration in February 2025.

The result is a wine that opens with an intensely perfumed nose, offering aromas of wild strawberry and redcurrants, layered with hints of violet and wild fennel. On the palate, it is medium-bodied with a savoury depth from the whole-bunch stem elements, complemented by juicy red fruits and fine, chalky tannins. As the wine opens with time in the glass, the initial savoury notes give way to sweet, dark red fruits, and the wine shows wonderful length and persistence. The finish is marked by a fine spice and vibrant acidity, making it versatile and enjoyable both at room temperature and when lightly chilled.

Meet the owners

Sinapius sits above the banks of Pipers Brook, a family vineyard purchased by Linda Morice and her late husband Vaughn Dell in 2005. Vaughn's meticulous approach to clonal selection and high-density planting shaped the vineyard's distinctive character, and after his sudden passing in 2020, Linda has carried the vision forward with quiet determination. Sinapius grows a genuinely broad range for such a small site, Pinot Noir, Chardonnay, Gamay, Grüner Veltliner and Ribolla Gialla, all naturally fermented with minimal intervention to let the site do the talking.

Linda Morice — Sinapius

Pipers River & Pipers Brook

About the region

Established in 1974 by Dr Andrew Pirie, Pipers River and Pipers Brook is the region that put Tasmanian sparkling wine on the map. A climate that mirrors Champagne, hilly terrain, and some of Tasmania's most prestigious producers come together here to create sparkling wines of extraordinary finesse. Pinot Noir and Chardonnay are just as at home, producing wines of real depth, complexity and cool climate elegance.

Recently viewed products