The Gewurztraminer was left on the vines for approx. 6 weeks longer than the other white grape varietals to allow maximum ripeness and increased sugar levels. The grapes were crushed, de-stemmed and pressed in a pneumatic air bag press. Cold settled in tank, rack and inoculated with an aromatic yeast strain to retain freshness. Post fermentation the wine was sterile filtered and sent straight to bottling to retain freshness.
2013 ACCWS – Silver – Class 29
2013 Rutherglen WS – Silver – Class 110
2013 Adelaide Hills WS – Silver – Class 14
2014 IWC – Silver
2014 Decanter World WA – Silver
2014 IWSC – Silver
2014 NCCWS – Silver – Class 510
2014 HKIWSC – Silver
2014 Adelaide Review Hot 100 Wine
2014 AAVWS – Silver – Class 33
Serve with fruit desserts such as pavlova, pear tart or crème brulé. Alternatively matches well with aged, pungent cheeses like gruyere or blue cheese.