Rosewater and citrus blossom aromas, super delicious Riesling acidity, with textural phenolics from skin contact, balanced with lees contact and barrel-ferment richness, and a touch of residual sugar (3.5 g/L).
A blend of (mostly) gewürztraminer and riesling, with ﬂavour, freshness and delicacy. The gewürz comes from a relatively high elevation slope of gravelly loam, a few km south of Gnomesville in Geographe. Hand-harvested, destemmed and given a few hours skin contact, then pressed off to tank without sulphur to start fermenting. The Riesling comes from a gravelly ironstone hillside west of Mount Barker, one of my favourite Great Southern vineyards in a great year for the variety. A splash of 100% whole bunch co-fermented pinots noir & gris adds the griserie, a subliminal copper hue, accentuating the colour picked up from gewürz skin contact.
Only 266 dozen made.