Regular price $44.00

Unit price per 

Case Size

Vintage

Region and Terrior
Region:

Dog Point, lower Omaka Valley.

Terroir:

Soil: Clay based alluvial.

Topography: Free-draining with a mix of stones and lighter soils.

Climate: A warmer area of the inland south western Wairau plain.

Regional characteristics and contribution to uniqueness of flavours:

This is a warmer site with early budburst allowing a long ripening period well into late Autumn. This hang time increases the intensity and ripeness of the characteristic Gewürztraminer aromas and gives a rich weight to the palate.

Food Match

Asian spiced pork belly or Vietnamese fresh spring rolls.

Ageing Potential

Perfectly balanced for immediate drinking and will continue to reward over the next five years.

2015 Vintage Winemaking, Viticulture and Analysis
Winemaking: 

The fruit was crushed and allowed several hours of skin contact at cold temperatures to extract the full complement of flavour, phenolic and aroma compounds required. Following the settling period the clear juice was racked, taking with it a portion of the light fluffy lees, then fermented using selected yeast in stainless steel at moderately cool temperatures to retain fruit flavour and freshness. The fermentation was arrested early to retain some residual sugar.

Viticulture:

The fruit was sourced from Ben & Lisa Halliday’s Lone Gum vineyard in the Dog Point region. Destined for a full, ripe, weighty style with no botrytis influence, the fruit was carefully monitored during ripening and harvested in the cool of the evening at maximum flavour maturity and physiological ripeness.

Wine Analysis:

Alcohol 13% v/v

Residual Sugar 16.1g/litre

Acidity 3.8g/litre

pH 3.69

Winemakers:

Hamish Clark and Matt Thomson

2016 Vintage Winemaking, Viticulture and Analysis
Winemaking: 

The fruit was crushed and allowed several hours of skin contact at cold temperatures to extract the full complement of flavour, phenolic and aroma compounds required. Following the settling period the clear juice was racked, taking with it a portion of the light fluffy lees, then fermented using selected yeast in stainless steel at moderately cool temperatures to retain fruit flavour and freshness. The fermentation was arrested early to retain some residual sugar.

Viticulture:

The fruit was sourced from Ben & Lisa Halliday’s Lone Gum vineyard in the Dog Point region. Destined for a full, ripe, weighty style with no botrytis influence, the fruit was carefully monitored during ripening and harvested in the cool of the evening at maximum flavour maturity and physiological ripeness.

Wine Analysis:

Alcohol 13% v/v

Residual Sugar 19.7 g/litre

Acidity 4.7 g/litre

pH 3.53

Winemakers:

Hamish Clark and Matt Thomson

2017 Vintage Winemaking, Viticulture and Analysis
Winemaking: 

The fruit was crushed and allowed several hours of skin contact at cold temperatures to extract the full complement of flavour, phenolic and aroma compounds required. Following the settling period the clear juice was racked, taking with it a portion of the light fluffy lees, then fermented using selected yeast in stainless steel at moderately cool temperatures to retain fruit flavour and freshness. The fermentation was arrested early to retain some residual sugar.

Viticulture:

The fruit was sourced from Ben & Lisa Halliday’s Lone Gum vineyard in the Dog Point region. Destined for a full, ripe, weighty style with no botrytis influence, the fruit was carefully monitored during ripening and harvested in the cool of the evening at maximum flavour maturity and physiological ripeness.

Wine Analysis:

Alcohol 13.5% v/v

Residual Sugar 10.9 g/litre

Acidity 5.1 g/litre

pH 3.31

Winemakers:

Hamish Clark and Stewart Maclennan

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