Handmade - Basket Pressed - Wild Yeast Ferment - Unfined - No Enzyme Added
No Acid Added - Barrel Aged on Lees
Vineyard ~ Eurangie Park, King Valley
Sourced from uppermost vineyard in the King Valley, the Eurangie Park Vineyard is approximately 6km further up the valley past the village of Cheshunt and is run by one of the best in the game, Richard Carson. Paul has had a relationship with Richard dating back some 20+ years. Gewürztraminer vines produce large purple coloured super aromatic berries that are best grown in cooler climates, thus perfectly suited to Richards cool site at the top of the valley. We were like kids in a candy shop walking around Richards vineyard, we spotted the Gewurtz and thought it would make a cool experimental white for 2018.
Picked in the cool of the morning at a fresh 11.5 baume then taken straight to the winery to be gently basket pressed straight to seasoned 5 & 6 year old French oak Puncheons and Barriques. Oak of this age will impart very little, if any oak characteristics, instead we believe they are the best vessel for wines to age in. Oak is a natural living product that allows the wines breath and evolve with time, something not possible with stainless steel tanks. Once the juice was in barrel it was protected with CO2 until the natural yeast indigenous to vineyard took hold and begun the fermentation process, when using natural yeast we expect fermentation to begin within 3-5 days of crushing. Ferments were temperature controlled in our barrel room to stay at approximately 20 degrees Celsius to retain aromatics.
Once fermentation was complete the Gewurtz was allowed 12 months to rest in barrel on its lees (lees are the solids that drop and of the wine post fermentation) to create texture. The wines are then lightly filtered and bottled, before been given at least 3 months post bottling to settle.