VINEYARD: The fruit comes exclusively from our clay rich hillside Raupo Creek vineyard. Grapes for the 2009
Gewurztraminer were hand-picked between April 6 and April 22.
CLONES: 457, 1106, 456
VINIFICATION: The fruit was hand-sorted and then whole bunch-pressed to ensure that no phenolic or bitter characteristics were extracted. The juice was transferred to tank and fermented naturally with wild yeast. Fifteen percent of the final blend was fermented in seasoned French Oak for added texture and complexity. To balance the fruit concentration, from low yields, a small amount of residual sugar was retained. The wine was lightly filtered before bottling.
The finished wine has an alcohol of 14 percent, pH of 3.47, 5.3g/L titratable acid and 11g/L residual sugar.
WINEMAKER'S NOTES: The nose exhibits aromas of rose petals, fresh lychee and a hint of ginger. The palate is textural and mouth-coating with orange blossom, toasted almond and vanilla bean flavours and a spicy dry finish.
CELLARING POTENTIAL: This is drinking well now but has the potential to improve over the next five years.
"90 points. Made from hand-picked grapes grown on the clay soils of Seresin's hillside Raupo vineyard. Barrel fermentation of a small percentage of this wine has introduced some extra savoury complexity to an already concentrated gewürztraminer. An off-dry style that's beautifully balanced and shows classic rose and spice flavours with a hint of toasted brioche. It's a very complete wine that will be appreciated by those who want more than a fruit bomb."
Bob Campbell, Gourmet Traveller Wine, April 2011
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