A good start to growing season meant an early start to the grape harvest, running about two weeks ahead of normal, with fruit quality looking excellent. After a good flowering and fruit set, it was a perfect summer. Closer to harvest the weather was testing, with some rain. With our careful vineyard management we completed our harvest without any problems.
Grapes for this wine were hand harvested on the 13th April. The fruit was cooled in our chiller before processing to help to retain delicate fruit characters during processing. The fruit was then loaded directly to the press for whole-bunch pressing, the gentlest processing method which is great for minimising phenolic pickup. A light press cycle was used with early cuts, the press fractions being treated separately from the free run and light press juice. The juice was cold settled, and several days later the clarified juice was racked and warmed in preparation for inoculation. A commercial yeast was chosen for its ability to enhance spicy and floral fruit characters in Gewurztraminer and for its ability to minimize the development of bitter compounds. The ensuing ferment was maintained at cool temperatures to facilitate the retention of aromatics. Nearing the end of ferment the wine was tasted daily to pin point when it was showing its best potential, that is balance of the different components, residual sugar (9.4g/L), alcohol (13.9%), acid, which are tempered by concentration and texture. Once this point was found the ferment was arrested and the wine heat and cold stabilized. Then gently fined and cross flow filtered in preparation for bottling later in the year.
This single-vineyard Gewiirztraminer was hand-harvested and whole-bunch pressed. It exhibits classical aromas of lychees, mangoes, rosewater and Oriental spice, while an off-dry entry leads through a textural mid-palate to a long finish.