Our Wines

Late Harvest Gewürztraminer 2016 (375ml)

$35.00

We only make a late harvest wine with the grapes once every few years. It’s a special wine which takes a lot of time and effort, but the results are very rewarding. We did two picks with this wine, ensuring we picked mainly botrysized grapes (around 80% had noble rot).

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Description

Wine

Colour: Medium gold.
Aromatics: An intense bouquet with Turkish delight, floral notes and tropical fruit.
Palate: Our late harvest Gewürztraminer is a rich dessert with a luscious texture and flavours of lychee and Turkish delight. Further complexity will develop with cellaring. Sweet.

Technical Info

Region: Gimblett Gravels Wine Growing District®, Hawke’s Bay.
Vineyard: Roy’s Hill.
Variety: Gewürztraminer.
Harvest: Hand harvested on 7th and 22nd April 2016.
Vinification: Crushed and de-stemmed with short period of skin contact, then fermented in stainless steel followed by 4 months lees ageing.
Bottled: 12th August 2016.
Analysis: Alc 13.5% vol. approx 100g/l residual sugar.
Production: 80 cases (375ml), 30 cases (750ml).
Cellaring Potential: 6-10 years.

Additional Information
Weight .8 kg
Rating:   

The lovely 2016 vintage (5*) is from two 'passes' through the vineyard, when 80 per cent of the grapes were botrytis-affected. Bright, light yellow/green, it is full-bodied and youthful, with ripe, peachy, spicy, gently honeyed flavours, in a sweet but not super-sweet style (80 grams/litre of residual sugar), with strong personality. It should be long-lived.

Michael Cooper

Rating:   

I’ve loved Stonecroft gewürztraminer since aeons ago, yet this is the first time I’ve tried it made in a dessert style and I’ve got to say, it’s a real treat. I love the tangy, musky, ginger and lychee flavours, all wrapped up in a layer of manuka honey and spice. The acidity is super-refreshing and provides beautiful balance to the intense natural sweetness. This organically produced, dessert wine is drinking well as a baby, but I can’t wait to see how it develops over the next few years. Serve with a wedge of aged, crumbly cheddar. Yum!

Yvonne Lorkin