This wine was made as a tiny batch from fruit grown on the last remaining Gewürztraminer and Riesling vines on the property.
Aromas of rose water, lychee, lime and peach.
On the palate, the wine really expresses itself. The fruit is there, with a hint of flintiness. The texture, structure and creaminess create a delicious, complex mouthful with a touch of umami. Plenty of freshness, but with layers of interest.
It drinks well as a young wine but will also benefit from 3 or so years in the cellar. We only made 25 dozen of this wine.
We wanted to make a textured, complex wine here. A wine to think about and to have with food, not just a fruity one with acidity.
The tiny parcels of fruit were hand picked, destemmed and left to macerate on skins over night. This is what built the structure and flavour. The next day, the juice was pressed out and sent to barrel - pressings and all. The wild fermentation was long and cool, and the wine was left to mature in barrel for 8 months on lees. The result is pretty delicious.
