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.
“With exotic aromas of ginger spice, cardamom and rose petal florals, this off-dry style of Gewürztraminer has an elegant silky palate with a hint of Turkish delight on the 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), and it was a very dry season. 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. This Gewürztraminer was hand-picked at 4.1 tonnes per hectare
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||11 April 2016|
|Harvest Analysis||Brix: 23.7 / pH: 3.55 / TA: 4.0 g/l||Bottled||19 October 2016 (Stelvin closure)|
|Wine Analysis||Alc: 14% / pH: 3.54 / TA: 4.5 g/l||Cellaring||1 – 6+ years|
|Residual Sugar||9 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. In 2016 the vineyard produced slightly above-average yields allowing for a more measured ripening. We fermented 100% of the wine in older French oak barrels to help extend the palate length. Wild yeasts were used for 25% 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 to balance the natural acidity, phenolics and to allow the wine to age gracefully.