Our Gewurztraminer was hand-picked on the 15th of March at a pleasing 23.5 brix. The fruit was rushed back to the winery and de-stemmed where it spent 24 hours cold macerating to aid in extracting the optimum amount of flavour and texture from the skins.
The following day the juice was gently pressed off the skins and allowed to cold settle. The clear juice was fermented cool at around 14 degrees Celsius to try and retain the delicate aromatics of Gewurztraminer.
Bottled with a small amount of residual sweetness this wine is a wonderful pungent example of Antipodean Gewürztraminer. It displays a potpourri of intense aromatics including Turkish delight, rose petal and hints of lavender. The Beach House Gewurztraminer 2013 is luscious and bursting with flavour!