Vineyards and vines:
This 37-year old vineyard presents a visual anomaly. Gnarled and far from aesthetic, it produces the tiniest berries with astonishing aromatic concentration. The vineyard is Southwest facing on one of the most extreme slopes on the farm that enjoys the wintry exhalation of the Atlantic Ocean.
To retain fruit expression rigorous hand selection took place of only the pink/purple bunches. The grapes were crushed and de-stemmed, moving away from whole bunch pressing, allowing for higher quality juice with superb aromatic potential. After settling we racked the wine to 3 x 2nd fill French oak 500L barrels, where natural fermentation took place. We stirred the lees in the barrel every week for 10 months before our final barrel selection. For the final blend we were looking for true cultivar character, balance, fruit expression and mouthfeel. We racked the two selected 500litre barrels to a stainless steel tank before bottling.
Bottling took place only with a final racking off the bentonite without bulk filtration. Sediment may result over time. Careful decanting will allow for a clear drink and the most advantageous expression of this aromatic wine. Only 1333 bottles were produced. The barrel maturation gives this wine excellent aging potential resulting in a more complex wine. Ageing up to 10 years.
Image: Gewürztraminer vineyard pruned by the ‘Guyot’ technique.