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.
“Showing classic varietal aromas of rose petal, cinnamon and lychee, the off-dry palate has notes of ginger and orange blossom which linger with a flinty mineral freshness.” Olly Masters (Winemaker)
The 2019 season was a typical season in terms of heat but with unusually high rainfall and a lack of the north-west spring winds. The rains encouraged vigorous canopy development requiring vigilance to any disease was prevented. Conditions for flowering and fruit set were ideal for Misha’s Vineyard with a mild autumn with perfect weather to enable ripening. However it was a mixed season across the region with vineyards impacted by a severe frost early season (13th October) with temperatures at -4°C and three days of late frosts (6-8th April), which saw many vineyards scramble to harvest as canopies collapsed. This was certainly a year to be thankful for steep slopes and a frost-drained vineyard site. Growing Degree Days (GDDs) were 1149 and fruit for this wine was handpicked at 4.9 tonnes
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.
|Region||Central Otago, New Zealand||Vineyard||Estate-grown, single vineyard|
|Planting||2005, Altitude: 288 – 313m||Harvested||16 April 2019|
|Harvest Analysis||Brix: 23.9 / pH: 3.45 / TA: 5.6 g/l||Bottled||11 October 2019 (Stelvin closure)|
|Wine Analysis||Alc: 14% / pH: 3.43 / TA: 5.0 g/l||Cellaring||1 – 6+ years|
|Residual Sugar||11 g/l||Style||Off-dry|
Avoiding high levels of phenolics (tannin) is an important consideration with Gewürztraminer, hence 100% of the fruit was whole bunch pressed. Again in 2019 the vineyard produced some of the best-looking fruit we’ve seen. 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. The resulting wine still shows intense varietal expression and has a gentle palate. As previously, the ferment was stopped early to retain a little residual sugar (11g/l) to balance the natural acidity, phenolics and to allow the wine to age gracefully