"The medium yellow colour leads into a nose of peaches, lychee, cold cream, roses, honey and cardamom. In the mouth, it is dry, with the acidity of the Riesling acting as a backstop to the candied pineapple and ginger flavours. Serve with prawns in a coconut curry sauce or pad thai. Score 87 "
Evan Saviolidis
Wine Tasting Challenge Champion - Journalist WineTidings Magazine/ Sommelier
Vintage & Viticulture
We experienced a relatively mild, dry winter and this led to an early spring. Bud break was about 2 weeks earlier and May brought in summer like weather. The rest of the season remained warm and allowed grapes to reach ripeness not seen in a couple of years. Gewurztraminer was harvested at 22.1 degrees and the Riesling at 19.2 degrees Brix.
Winemaker's Notes:
A selected yeast strain was chosen to promote a cold, slow fermentation. in stainless steel tanks. The colder temperatures, along with aging in stainless steel aid in highlighting both the native fruit characteristics and acidity levels of the 75% Gewurztraminer and 25% Riesling blend.
Tasting Notes:
A plethora of rich fruit beginning with peach, apricot, lychee, pear and finishing with ginger spice. A creamy mouth-feel with hints of citrus and refreshing acid on the finish. A real crowd pleaser. Tasted May 19, 2011.
Food Pairings:
Wonderful with creamy rich cheeses. Perfect for Asian & Thai food, curries and fresh spring rolls
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