2023 Dicey Bannockburn Gamay, Central Otago

Bright, savory-edged aromas of dark cherries, wet bark, dried herbs, cured meat and pencil shavings. The palate is light-bodied with firmly framed tannins and vivid acidity that finishes slightly astringent. Drink now.

91 points James Suckling, March 2025

Light, clear ruby. Fresh and lifted red cherry, whole-bunch notes of vine tomato and savoury rosemary preface the light, perfumed palate stained with juicy and tart flavours of cranberry, wild strawberry and banana skins. The tannins are powdery, as light as the palate, giving some structure for the refreshingly balanced streak of acidity and savoury herb. Chalky and fine on the floral finish, this is a delicate style of gamay which can be lightly chilled for immediate enjoyment. Drink now.

90 points Stephen Wong for The Real Review, January 2025

More about this wine

The 2023 season was one of warm and dry summer turning cool ahead of harvest, elongating the ripening phase with several weeks. This allowed all varieties to reach optimal maturity, and for picking decisions to be based on preferred flavour and style.

Fruit for this wine was harvested mid-season in excellent condition. The majority of the ferment was destemmed with a quarter left as whole bunch. The ferment started with indigenous yeasts and was hand punched down daily, with a total of 19 days on skins. in barrel. The wine spent ten months in seasoned oak barrels and underwent natural malolactic fermentation. It was bottled unfined and unfiltered in February 2024.

About Dicey

This is family affair of brothers James and Matt Dicey, whose father Robin Dicey, originally from South Africa, moved to Central Otago in 1992 and was instrumental in establishing many of the region’s vineyards.

The brothers grow Pinot Noir, Pinot Gris, Riesling, Chardonnay, Chenin Blanc, Syrah and Gamay across three Bannockburn vineyards totalling just over twenty hectares.