The Cadenza is an ornamental musical passage usually performed by a soloist at the end of an aria or piece of music. Often improvised but always elaborate, this final flourish is meant to impress!
“With alluring aromas of rose petals, apricot, nougat and brandy snaps, the palate of this medium-sweet dessert wine is elegant with a touch of refreshing citrus and a creamy gentle finish.” Olly Masters (Winemaker)
Central Otago had a very dry season and unrelenting winds for most of spring and summer largely due to the El Niño weather pattern. Overall it was a relatively warm season and we recorded 1245 Growing Degree Days (GDDs). Harvest occurred at a similar time to normal reflecting the ripening time required for the slightly heavier crop this season. Some of the usual measures of ripeness were quite different this year: lower brix (sugar) levels which is positive in terms of not getting excessive alcohols; lower acid levels reflecting the warm season; and our malic acid levels were also some of the lowest we’ve seen. For this wine, we cut the canes on the vine to help concentrate the fruit and flavours and let them hang for an additional 7 weeks. The fruit was carefully hand-picked in early June at just over 4 tonnes per hectare.
This late-harvest style of Gewürztraminer is a perfect match to fruit-based desserts especially those with apricots, peaches, pears or lychees. It’s also a great match with strongly-flavoured soft cheeses. For savoury matches, try foie gras or any mild curries featuring ginger, cinnamon or lychee flavours.
|Region||Central Otago, New Zealand||Vineyard||Estate-grown, single vineyard|
|Production||313 cases of 6 (375ml)||Variety/ Clones||456|
|Planting||2005, Altitude: 288 – 313m||Harvested||3 June 2016|
|Harvest Analysis||Brix: 29.3 / pH: 3.57 / TA: 5.3 g/l||Bottled||7 September 2016 (Stelvin closure)|
|Wine Analysis||Alc: 9.5% / pH: 3.56 / TA: 6 g/l||Cellaring||1 – 5+ years|
|Residual Sugar||159 g/l||Style||Medium-sweet|
The late harvest fruit (~20% botrytis infected) was hand-picked into bins which were gently foot stomped and left to soak overnight to maximise flavour and sugar extraction from the desiccated fruit. Pressing occurred the next day. The juice was settled clear and inoculated and then 100% cool tank fermented (~15-17°C) with commercial yeast in order to retain varietal freshness. The ferment was then halted by chilling at what was determined to be the optimum residual sugar level (159 g/l)