This wine is an interesting take on two classic Alsace varietals. Tightly focused Riesling provides a limey, citrus core for the full, rich flavours of Gewurztraminer that impart a lovely intense aromatic; reminiscent of strolling through a rose garden in full bloom. This is an approachable off-dry style that finishes crisp and refreshingly dry.
The structured acidity and natural sweetness makes this wine ideally suited to spicy Asian style dishes and blue cheese.
Tasting notes (PDF download)
2017, 2016, 2013, 2012
2017 was a vintage slow to get out of the blocks. A cool and overcast spring meant slow ripening with amazing fruit flavours and zingy natural acids. Constant rain periods then meant everyone ad to be on high alert for fungal diseases and picking was sometimes dictated by incoming rain events. Crop levels were up after perfect flowering conditions, necessitating that some fruit needed to be thinned to maintain intense fruit and high quality. Like 2016, Riesling and Chardonnay were outstanding and the Frankland River reds enormous and juicy.
Cool fermentation in insulated tanks at 12-14°C. Both parcels were vinified separately. Gewurztraminer free run and pressings separated and fined individually before co-fermentation. Only the free-run portion of Riesling was used. Gewurztraminer was allowed to ferment to near dryness before addition of partially fermented Riesling juice. Fermentation ceased at approx 18g/L of residual sweetness when the acid/sugar balance was at its optimum.
Residual Sugar: 17.2g/L
Date picked: 4th March (Gewurtz)
T/A: 8.3 g/L
Date picked: 17th March (Riesling)
T/A: 8.1 g/L