Sorrenberg is a 2.5 hectare vineyard which is owned by Barry and Jan Morey and situated on the outskirts of Beechworth. It is surrounded by forest on two sides and Stony Creek runs across the back boundary. The family has a tradition of winemaking that goes back over 500 years to the Mosel River in Germany. Barry’s grandfather, Jacob Barzen, emigrated to Australia to work on a family vineyard and winery at Dookie. This vineyard has since been sold and converted back to grazing land. The name Sorrenberg comes from a small vineyard owned by the Barzen family near a town called Reil on the Mosel.

The style of Gamay we produce is a combination of traditional Gamay 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. 10- 20% of the fruit is left whole in all 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 bouquet of the 2024 Gamay shows cherry and plum with some earthy undertones. The aromas follow onto the palate combining with integrated acid and refined tannins which create a very well-balanced wine, finishing with great length.

It feels somewhat pinot-like, slinky, silky, supple, all bright red cherry fruits, pomegranate juice, sweet spice with savoury elements lightly laid in. Alongside, some shiitake mushroom, faint game meat, white pepper and a good splash of blood orange zestiness to finish. A touch of caraway seed and cinnamon in the mix. Lots on. It feels curiously light, very delicious, energetic – the takeaway is this is a very much so a lither version of this wine. That being said, all class. And drinkability through the roof. Date: May 2025; Alcohol: 13.6%; Closure: Cork; Drink: 2025-2035; Rated: 95 Points; Mike Bennie; The Wine Front