Textural with flavours of peach nectar, white nectarine and subtle spice.
Winemaker: Matt Thomson and Hamish Clark.
Colour: Pale gold.
Aroma: Delicate aromas of white blossom, lightly contrasted with peach nectar and white nectarine.
Palate: Flavours of peach nectar and white nectarine along with subtle spice notes which add complexity. A textural wine with clean acidity and a refreshing finish.
Ageing potential: Drinking beautifully now, the structure and viscosity will continue to develop in bottle. Will be at its best from now until at least four years from the date of vintage.
2012 was the second cropping year for the two vineyard sites producing the Grüner Veltliner for this wine. Half of the grapes were handpicked and whole bunch pressed, with the remainder machine harvested. A press cut was made early in order to minimise phenolics from the skins. The free run juice was fermented in stainless steel tanks at cool temperatures with selected yeast to retain freshness and varietal characters. Pressing components were fermented in old oak and retained on lees post fermentation to add complexity and roundness to the palate. Free run and pressing components from each vineyard were blended post fermentation, following which the wine was carefully finished and prepared for bottling.
Alcohol: 13.11% v/v, Titratable Acidity: 5.4g/litre, Residual Sugar: 4.1g/litre, pH: 3.32.
Known as being a great food wine that can pair with almost anything from fish dishes to spicy curries. Grüner Veltliner will also pair especially well with cow’s milk cheeses and a good selection of others.