Barry and Jan Morey selected Beechworth for it's cool climate and favourable granitic soil, the undulating site providing good drainage while the northern aspect ensures full ripeness is achieved. The Morey family has a tradition of winemaking that goes back over 500 years in Germany. The name Sorrenberg comes from a small vineyard near a town called Reil on the Mosel.

The style of Gamay we produce is a combination of Burgundian and Beaujolais techniques. There is 10% Pinot Noir used in the blend. Half of the Gamay was cold macerated where the fruit is picked cold, crushed and left to soak for 4 days before fermentation starts. Of the rest, 20% of the fruit is left whole in the ferment. Fermentation with natural yeast is for 2 weeks on skins, after which the wine is pressed and matured in oak for eleven months.
 
The colour is a vibrant magenta with hues of brick and violet. The nose exhibits spiced cherry and berry fruit. This carries through onto the palate creating nice structure and middle weight. This wine has a rich dry lingering finish. Cellaring potential 5 years plus.