GEWURZTRAMINER

A very difficult grape to grow as it is very susceptible to rain around flowering time, so it is always difficult to determine how much we will get.

As with Pinot Gris the skins can be bitter if left in contact with the juice so we hand-pick and press as soon as possible, taking most of the juice to tank, and a portion to barrel.

We are not aiming for an over-blown style, wanting to retain some citrus and freshness in the wine, so pick when we can still see these characters, and take the fruit from the cooler areas of the valley.

Again we use wild yeast along with wood and lees stirring to add savoury notes to the floral intensity and Turkish delight characters of the fruit. We aim for a drier style but this will change with the years, depending on the overall balance of the wine.

A real favourite for the staff after work, in the ‘Mahi Bar’, we believe this variety will continue to gain more fans as people understand the different styles and attributes.