2023 Meadowbank Gamay, Derwent Valley

This is looking good. Squeaky clean, polished, perfumed and fruit-driven, but with enough flying about the edges to give it some breadth. Musk and bubble-gum cherries, sweet spice notes, a foresty element and a creaminess. It feels plush – at 12% alcohol – but then finishes dry. Apart from anything else – it’s delicious.

93 points Campbell Mattinson winefront.com.au

I'm really digging Tasmanian gamay. Here from Gerald Ellis' Meadowbank vineyard in the Derwent Valley and made by Peter Dredge. Bright and bouncy in hue with wildflower and spice-flecked plum, cranberry and blue fruits, a crushed riverstone savouriness balanced just so with a nice tension between pure fruit and minerally acid velocity. Vivid, delicious and so easy to drink. Will take a chill easily if you want to whack it in the fridge and take it to the beach for rehydration purposes.

93 points Dave Brookes winecompanion.com.au

One of our most highly anticipated releases each year, the Meadowbank Gamay has developed a cult-like following around the country. Popular for all the right reasons, this wine is your quintessential easy-drinking red that will pleasantly surprise all who try it. And the best part? It's even preservative free.

A red-violet-almost-purple-hued beauty, full of crunchy green raspberry characters and a perceptible smattering of spice - this 100% whole cluster wine is juicy, succulent and completely seductive. 

Gerald Ellis himself has declared "this is not bad for a Gamay!" Those who know Gerald know this is high praise indeed...

Serve straight from the cellar, or even slightly chilled on a warm sunny day. This is the perfect spring wine to stash in your picnic basket and crack open with pâté, cheese, cold cuts and salad. Equally as good in the evening with simple roast chicken or duck. We're basically suggesting you set up your own little neighbourhood wine bar with this one. Let the Gamay and snacks delight you.

Winemaking style: As with most of our wines, our Gamay is made with minimal intervention to truly let our vineyard express itself. The fruit is left to spontaniously ferment as whole bunch clusters for 10 days, before being foot stomped for 4 days. It is then pressed to old French oak barrels and left to mature for 3 months.

Unfined and unfiltered with zero additives, this wine is ready to drink right now.