Grape Variety: 100% Gewurztraminer

Growing Region: Gisborne, New Zealand

*Consultant Winemaker: Rebecca Lawrence

TASTING NOTE:
With the right cuisine, like wok fried Tiger Prawns, Thai Chicken and noodles and even smoked seafood, there is no better wine match than Gewurztraminer. The grapes for this invitingly aromatic wine were predominately from Peter Briant's vineyard situated in Patutahi across the Waipaoa River from Matawhero in Gisborne.

The two clones of Gewurztraminer that were sourced to make this wine were harvested separately. Both were machine harvested and pressed immediately at the winery. After settling for 36 hours the juice was racked, warmed and inoculated with aromatic yeast strains. The wine was cool fermented; the fermentation was arrested when the wine was deemed to be in balance. The wine was then stabilized, filtered and bottled.

In the glass you have a pale straw colour with hints of green. The bouquet is very aromatic, typical lychee, star anise and Turkish delight on the nose. Quite exotic and intoxicating if I do say so. On the palate you have a clean fruit driven style wine, rich and full mouth feel, with lychee, Turkish delight and sherbet notes - that carry all the way through to a good persistent finish.

CELLARING POTENTIAL:
Drinking perfectly well now and over the coming summer; and well into 2010.

SUGGESTED FOOD MATCHES:
Perfect wine match with Asian infused cuisine, Thai, subtle spiced dishes and creamy blue cheeses, enjoy.

'Gewurz', an easy drinking wine that can match so many dishes.