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!
“A medium-sweet style of dessert wine with alluring aromas of butterscotch, apricots and rose florals which lead into a mouth-filling palate of baked fruits with a creamy gentle finish.” Olly Masters (Winemaker)
The 2017 season was one of the coolest seasons we’ve experienced. After a dry mild winter, spring was cool despite a warm start in September. The conditions continued into December, a critical time for flowering, and stayed cooler than normal for the rest of summer. There was also more rain than usual throughout the season. Whilst we normally have spring winds, the winds during this season were unrelenting and continued through summer. Overall the fruit was in very good condition but yields were substantially down on averages. Our Growing Degree Days for this season were 960 (with next lowest in 2009 at 1010). For this late-harvest wine, we manage our fruit on a Scott-Henry trellis and cut the canes on the vine to help concentrate the fruit and flavours and let the bunches hang for an extended time. The fruit was then carefully hand-picked in late May 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||88 cases of 6 (375ml)||Variety/ Clones||456|
|Planting||2005, Altitude: 288 – 313m||Harvested||3 June 2016|
|Harvest Analysis||Brix: 28.5 / pH: 3.59 / TA: 5.5 g/l||Bottled||6 September 2017 (Stelvin closure)|
|Wine Analysis||Alc: 10.0% / pH: 3.7 / TA: 5.5 g/l||Cellaring||1 – 5+ years|
|Residual Sugar||114 g/l||Style||Medium-sweet|
The late harvest fruit (~12% 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 (~114g/l).