Cloudy Bay

Gewurtztraminer

standard courier: 3 working days

Sold by: Reciprocal

R 495

Ready to ship   available1 X 58

750 ml (Standard)

2008


Cultivar:

100% Gewürztraminer

Country:

New Zealand

Rating:

There are currently no ratings available.

Specifications:

13.60% alc vol Sugar g/l: 9
Type: White Wine Cellaring Potential: 10 yrs
Origin: Marlborough Appellation: Marlborough

Tasting Notes:

Heady varietal aromas of rose petals, lychee, musk, ginger and orange oil. The palate is richly textured, a long finish and good palate weight. The wine’s striking intensity is tempered by a delicate natural balance of delicious acidity with a dash of residual sugar.

Lycee
Lycee

Rose Petals
Rose Petals

Ginger
Ginger

Orange Peel
Orange Peel

Idyllic flowering weather led to excellent set in all varieties, in particular sauvignon blanc, which bloomed into a bountiful crop. A warm summer followed and the season finished close to the long term average in terms of heat summation, sunshine hours and rainfall. The exceptionally dry ripening season was punctuated by two rain events during the second half of harvest, producing many a grey hair and speeding up the picking. All vineyards were picked in just over a month and the vintage was completed earlier than ever before.

Grapes were sourced from estate vineyards at Rapaura and in the Brancott Valley. Soils range from recently formed stony free-draining silts to more elevated and aged silty/clay loams. Planted at a density of 1,850 vines per hectare, the majority of fruit was grown on vines trained to a vertically shoot positioned trellis, with the balance on the divided Scott Henry trellis system. All vines are pruned to ensure low yields of approximately 2.5 tonnes per hectare.

The fruit was hand-picked and whole bunch pressed in tank presses and the juice was pumped to small settling tanks. After a 72-hour settling period the juice was racked into old French oak barrels. Fermentation was allowed to proceed naturally with indigenous yeast and upon completion the wine was left in contact with yeast lees. Subsequently it was blended in September and then bottled mid December after a light fining for clarification.

Food pairing

Delicious with richer dishes like chowder, parmesan oysters or crab soup from Patagonia.

Seafood Spicy Food Soft Cheese Salmon
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