Viticulture
| Vineyard: | Olssen’s Garden Vineyard |
|---|---|
| Soils: | Lochar |
| Harvest Date: | 28/3/08 |
| Brix at Harvest: | 22.28% |
| Clones: | GM110/gm198 |
| Winemaker: | Jen Parr |
Winemaking
| Residual Sugar: | 6.28 g/L |
|---|---|
| pH: | 3.32 |
| T.A: | 7.05g/L |
| Alc: | 13.5% / vol |
| Closure: | Screwcap |
Cellaring
2 to 7 years
Winemakers Notes
The first press-load of Gewürztraminer grapes was handpicked and left to soak overnight in the press with a percentage of the clusters being gently crushed. The juice was then drained to a stainless steel tank to cold settle. Once settling was complete the juice was racked to tank and inoculated with an aromatic yeast strain. The second press-load was whole bunch pressed without extended skin contact. The juice was chilled with gentle lees agitation daily for five days before fermentation on gross less. A different aromatic yeast strain was used to add complexity. Both tank fermentations lasted several weeks with temperatures being maintained at less than 14 degrees to retain optimum flavours. Each fermentation was stopped individually when the desired sugar / acid balance was achieved. The two components were racked and blended together and the resulting wine was lightly fined before being cold and protein stabilised prior to sterile filtration and bottling on 15th September 2009.
Wine Description
Essence of rose petals, lavender oil, and grated fresh ginger dusted with icing sugar dominate the nose. The palate is long and lush with flavours of tropical fruits, candied ginger and a hint of green tea aromas. The wine is finishes clean and crisp with lingering spice and balanced acidity.