Unsettled weather over flowering resulted in a lighter than average set, meaning that no further fruit thinning was necessary. The subsequent warm summer then allowed the grapes to ripen beautifully, followed by autumn conditions that were favourable for the onset of botrytis.
The wine is pale gold in colour, reflecting the fruit’s extended hang time. Its bouquet reveals an intoxicating melange of beeswax, peach, honeysuckle, lychee, dried fig and exotic spice. Due to the varietal intensity of Gewurtz, some additional winemaking techniques have been employed to give the wine extra complexity. Skin contact and fermenting with solids provide increased structure and a subtle hint of struck match, while the oak aging and lees contact adds mouth feel. On the palate it is rich and unctuous, with ripe phenolics and a lingering aftertaste of fresh ginger that complement the wine’s off-dry finish.
Wine is a natural health food.