A very early and warm spring was followed by a cold December and January and a warm and exceptionally dry ripening period. Crops were light with small bunches and berries due to the poor flowering. Flavour intensity was excellent and acid levels moderate.
Training:
Vines are trained to four canes on a standard trellis, with balanced pruning, shoot thinning, vertical shoot positioning, tucking and trimming to achieve an open, healthy canopy.
Harvest Date:
4th April.
Winemaking:
The fruit was hand-picked and whole bunch pressed, and most of the juice fermented on light solids at low temperature with an aromatic yeast strain. A small portion of juice had a wild ferment in old oak.
Winemaker:
Simon Waghorn.
Tasting Notes:
Colour / Appearance:
Pale gold
Aroma / Bouquet:
An aroma of lychees and Turkish delight, and a whiff of rose petal
Palate:
The 2008 Gewürztraminer is fresh-flavoured, medium-bodied with a moderate length and a dry to off-dry finish. Flavours of Turkish delight, quince paste and bush honey come through, and minerality dominates the texture.
Cellaring:
We believe after cellaring for a year or more the Gewürztraminer will gain varietal and honeyed bottle-age complexity. However, the wine is already in good balance, and can be enjoyed immediately.
Serve:
Serve with a light chill.
Suggested Food Match:
Our 2008 Gewürztraminer is made to be enjoyed best with food. We recommend dishes with aromatic spices and flavours, such as in Chinese, Thai or Indian cuisine. Try it with wood-smoked salmon!
