Mt Difficulty Station Block Tinwald Burn Gewürztraminer 2023
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Tasting Notes
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.
CELLARING POTENTIAL
Optimal cellaring conditions will allow this wine to age over five years.
Vintage Notes
VINTAGE 2023
The 2023 growing season in Central Otago was vastly different to the rest of the country. We came out of a mild, wet winter to a warm and unusually still spring which meant strong shoot growth and fruit set. Post flowering, the summer heat increased, and Cromwell experienced it’s hottest January on record. We started picking in the middle of March however, a blast of cold weather from the south during the first week of April put a welcome handbrake on ripening which meant the majority of our grapes developed more flavour and tannin ripeness. We finished harvesting in mid-May, making it a longer vintage with excellent quality.
WINEMAKING CONSIDERATIONS
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 let 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
