Mt Difficulty Station Block Tinwald Burn Gewürztraminer 2023
A delicate nose of rose water, ginger and hints of lychee opens to a powerful palate redolent of a Gewürztraminer from Alsace. Ripe tropical fruit and Turkish Delight initially before a phenolic texture comes in, giving great width and structure to the wine. A nice line of acidity through the palate finishes the wine with rose petal and vanilla bean notes.
This wine contains wine diamonds/crystals called tartrates, a naturally occurring sediment.
Optimal cellaring conditions will allow this wine to age over five years.
The 2022 season swung the pendulum again for Central Otago. This season was characterised by a very warm summer, punctuated by vital rain events, culminating in a bumper crop that was harvested 1-2 weeks ahead of long term average. The benign, warm flowering conditions in December resulted in excellent fruit set and healthy canopies that galloped through a dry January. They were replenished by rain in February before harvest began in mid-March and was wrapped up by mid-April.
Station Block Gewürztraminer is crafted to highlight the lovely aromatics and textural richness that Gewürztraminer is capable of. We hang the fruit out for an extended period to achieve optimum aromatic expression. The grapes were handpicked on the 5th of May, the last fruit for the vintage! It was in excellent condition so we decided to treat in a couple of different ways. We crushed two thirds of the fruit and pressed directly to tank, this helps retain the purity and freshness in the wine. The remaining third was crushed into picking bins and left to soak on skins for 3 days to help extract more flavour and phenolics that provide the important counterpoint in Gewürztraminer. The two juices were then blended and fermented together to about 20g/L residual sugar, where we felt the balance was right. The wine was then bottled in August.
Alc. 14% TA 4.8 g/L pH 3.75 Residual Sugar 21g/L