Get $25 off... Register now!

Eldridge Estate of Red Hill Gamay

Cracka Rating

Cracka Review

Arguably the finest Gamay in Australia (alongside the Sorrenberg version) this is a dry, intense and dense Gamay that carefully balances structure and tannins with some red fruit juiciness to make for one utterly intriguing, soft but firm red wine of endless appeal. Yes.

Winemaker's Notes

Aromas, rich with spring flowers, blueberry, cherry and a little peppery spice, tend to ooze out of the glass of this wine. The palate is rich and flavourful showing red berries with a little bueberry and some spice on the finish. The tannins have excellent grip and the flavours are held tight with firm acid. This wine matches well with lightly spiced food and can be served chilled.

Food: Thai, Lebanese, Moroccan, Spanish cuisine.

expert reviews about

Eldridge Estate of Red Hill Gamay

Expert Reviews

James Halliday (2011 Vintage) says
Excellent colour for the vintage; one of a handful of Gamays made in Australia, and often the best; it has developed attractive spicy/savoury nuances underlying the summer berries that David Lloyd seeks, and which prolong and give texture to the finish.
To 2015
Australian Wine Companion 2014 Edition
93
James Halliday (2010 Vintage) says
Light, bright crimson-purple; delicious aromas and flavours of black cherry and blood plum, with a bewitching touch of warm spice on the finish and aftertaste. Drink right now
To 2013
Australian Wine Companion 2013
94
Rob Geddes MW (2010 Vintage) says
Light-bodied fine tannins with a peppery lift for chilled early drinking developing a vivid pinot-esque fruit with hints of boot leather to raisin-muscatel edge with time. The equivalent of a Beaujolais Cru in age-worthiness and a better range of flavours.
2012
Rob Geddes MW
87
James Halliday (2009 Vintage) says
Australian Wine Companion 2012 2011
92
James Halliday (2008 Vintage) says
Bright crimson-purple; very well made, and shows clear-cut varietal character from start to finish; bright cherry/strawberry fruit and perfectly structured; closes with good acidity.
Australian Wine Companion 2011 2010
94
Campbell Mattinson & Gary Walsh (2008 Vintage) says
There are only a few quality exponents of gamay in Australia but all of them make fascinating wines. Eldridge at the forefront. This has similarities to pinot noir but it's its own beast. It's spicy and cherried, earthen and well structured. It doesn't have a lot of intensity, but it's a wine that you want to drink and drink. Love the earthiness of it. Love the confident power through the finish. It deserves to be poured into a big glass, to showcase its lovely fragrance.
The Big Red Wine Book 2010/11 2010
92
Rob Geddes MW (2007 Vintage) says
Light-bodied, fine tannins with a peppery lift for chilled early drinking, developing a vivid pinotesque fruit with hints of boot leather to raisin muscatel edge with time. The equivalent of a Beaujolais Cru in age-worthiness and a better range of flavours.
Australian Wine Vintages 2010 2009
90
James Halliday (2007 Vintage) says
Truly varietal; red cherry fruits, with just a touch of blueberry and spice; vibrant cleansing acidity, and a lovely sweet spot of red fruit, draws out the harmonious finish.
Australian Wine Companion 2010 2009
94
Campbell Mattinson & Gary Walsh (2007 Vintage) says
We tasted this separately with a few months in between. Walsh went first and thought it was very good, if a little smelly. He also explained to those unfamiliar with gamay (with his inimitable sense of mischief) that it's like 'dodgy pinot noir'. He then corrected himself and called it pinot's goofy cousin'. He rated it at eighty-nine points; Mattinson rated it at ninety-one; so we've taken the middle ground. It's meaty, smoky, strawberried and spicy. It's light- to medium-bodied with sweet, gamey, red fruits and a cut of good, refreshing acidity. Walsh found it simple from here; Mattinson found it anything but. Different strokes for different folks. Give it a burl with red-cooked chicken.
The Big Red Wine Book 2009/10 2009
90
James Halliday (2006 Vintage) says
Very serious gamay, with violet and blueberry aromas; fresh and varietal, high acid finish, and quite long; best in Australia.
Australian Wine Companion 2009 2008
91
Campbell Mattinson (2006 Vintage) says
Gamay isn't exactly your flavour-of-the-month variety, but its juicy acidity and refreshing appeal makes it a winner in my books. Think of it as a half-way house between pinot noir and sangiovese. It's a passion of Eldridge Estate's David Lloyd. 2006 RELEASE There's an effortless, succulent firmness to this that would make it a monty for the table; this is a food wine par excellence. Juicy, smoky acidity, notes of strawberry and sour cherry, the odd flash of dried herbs and a lingering, mouth-watering finish. It has both gorgeous line and length and a sense of light-weighted 'presence' in the mouth. Boy I could go this with duck, or even osso buco. DRINK 2008-2013.
The Big Red Wine Book 2008
91
James Halliday (2005 Vintage) says
Good red-purple; solid plummy fruit with balancing acidity; the limitations lie with the grape, not the terroir or the maker.
Australian Wine Companion 2008 2007
89
James Halliday (2003 Vintage) says
Heady plum, almond and spice aromas and flavours; smooth and supple, fresh acidity to close. The leader of a small Gamay band in Australia.
Australian Wine Companion 2006 2005
90
James Halliday (2002 Vintage) says
Bold, juicy, sweet, and luscious, but not jammy, red berry fruit with appealing spicy notes. Best Gamay yet from Australia.
Australian Wine Companion 2005 2004
91
Rob Geddes MW (2002 Vintage) says
Light-bodied fine tannins with a peppery lift for chilled early drinking developing a vivid pinotesque fruit with hints of boot leather to raisin muscatel edge with time. The equivalent of a Beaujolais Cru in age-worthiness and a better range of flavours.
Rob Geddes MW
87

real reviews

real customers