WINE MAKING

The vines were hand-netted to allow for a longer hang-time and were the last white grapes to be harvested from the Thirty Bench Vineyard; October 14. After careful selection of the finest grapes, they were cold soaked for greater extraction of terpenes and other flavours and aromas, then the juice was fermented in a concrete egg before being run to neutral French oak barrels (6 months) for added richness and mouthfeel.

FLAVOUR PROFILE

Clear and bright with a bright straw yellow hue and a lovely aromatic bouquet of Lychee nut, tropical fruit, exotic flowers, yellow apple, and candied ginger. This dry, smooth, slightly rich, and flavourful Gewürztraminer has wonderful flavours of tropical fruit, ginger, and exotic spice. Guava, spice, ginger, Asian pear, and honeysuckle linger on the finish.

SERVING SUGGESTIONS

Serve lightly chilled at 14 to 15˚C. Serve with savoury Spanish paella; roast of pork with savoury stuffing; pork tenderloin with cumin scented rub; baked salmon with ginger accent; aged Swiss, Muenster, and cumin seed gouda cheeses; clove studded ham; onion and mushroom quiche; bacon and onion tarts; savoury ginger-based stir-fry; savoury curry vegetable pies. This wine will continue to develop through 2025.