Whether in a theatre gallery or art gallery, it’s a place where one’s senses are aroused. A flamboyant variety like Gewürztraminer also makes an emphatic appeal to the senses with its exotic and perfumed bouquet and lingering finish.
2024 Vintage
This off-dry style with its classic lychee and rose petal aromas and hints of exotic herbs, has a rich full palate of sweet hazelnut nougat and delicate florals with a refreshing finish.” Olly Masters (Winemaker)
Vintage Notes
After early spring heat, we experienced our first ever significant frost event in late October. Our slopes provided their normal protection, but the frost’s duration caused damage to the more gentle sloping terraces. As it was an early season frost, the vineyard recovered remarkably well. The next major impact was a hailstorm on the 2nd February resulting in fruit loss on a few blocks but had more impact in term of leaf damage which then stalled some of the growth. A generally cooler season than usual with El Niño weather patterns delivering more westerly winds but low rainfall. Harvest started at the end of March as usual. In spite of a challenging season, the overall quality of the fruit has been very good – but a smaller crop. This Gewürztraminer was hand-picked at 5.6 T/ha and Growing Degree Days (GDDs) were 1040.
Food Match
Gewürztraminer is an extremely food-friendly wine that’s perfect with spicy food (Thai, Indian, and Mexican) as well as rich German-style schnitzel and sausages. It is also a particularly good match with pungent and soft cheeses, (oily) wild game, foie gras, and smoked salmon.
Details
| Region | Central Otago, New Zealand | Vineyard | Estate-grown, single vineyard |
| Sub-region | Bendigo | Variety/ Clones | 456 |
| Planting | 2005, Altitude: 288 – 313m | Harvested | 17 April 2024 |
| Harvest Analysis | Brix: 25.9 / pH: 3.41 / TA: 4.5 g/l | Bottled | 11 September 2024 (Stelvin closure) |
| Wine Analysis | Alc: 14% / pH: 3.41 / TA: 4.5 g/l | Cellaring | 1 – 6+ years |
| Residual Sugar | 11 g/l | Style | Off-Dry |
Winemaking
Phenolics (tannin) are an important consideration with Gewürztraminer, hence 100% of the fruit was whole bunch pressed. We fermented 100% of the wine in older French oak barrels to help extend the palate length. Wild yeasts were used for 50% of the barrels and the remainder inoculated with commercial yeast. All the ferments proceeded well and finished off dry (11 g/L). The resulting wine still shows intense varietal expression and has a gentle palate.
