Samantha Bailey chooses to work with people who make a savoury, crunchier style of Gamay. By selecting particular yeasts, opting for partial carbonic maceration or alcoholic fermentation at a low temperature, they are able to retain fruit flavours without the tannin allowing Samantha to blend a wine that is light, savoury but still concentrated. Textbook Fleurie. An abundance of woody spice on the nose followed by raspberry coulis and fig notes which continue on to the fresh fruit finish.