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Stone Fruit, Herbal, Pepper / Spice, and Mineral, Reductive & Oxidative Nuttiness and Toasted
BODY: Medium +
DRYNESS: Very Dry
ACIDITY: Medium +
TANNIN: Medium
ALCOHOL (%): Pronounced (12-14%)
Origin: Nelson, New Zealand
Grape Varietals:
Traminer (Gewürztraminer, Roter Traminer, Gelber Traminer), Riesling, and Pinot Grigio (Pinot Gris)
Winemaking:
Natural, No Sulfides Added, No fining, and No filtering
Direct Press, Extended Skin Contact, Wild yeast, and On Lees Ageing
Maturation: 0-6 Months Amphora (Quevri)
Awards:
WESTERN FOOD PAIRING
Nachos, Tacos, Grilled Corn
ASIAN FOOD PAIRING
Stinky Tofu, Suan Cai Yu
Grape Varietals & Regions: Blend of Gewurztraminer, Pinot Gris, Riesling from Nelson, New Zealand.
Taste Profile: Gives off a herbal twang with twirls of apricot, honey and mint, alongside a sour touch. Best to decant for some air
Winemaking Process: Gewurztraminer was fermented on skins for five days in amphora. After pressing, Riesling and Pinot Gris juice is added to the spent skins for a day. The wines are all blended together and age in amphora for several months before being bottled, unfined, unfiltered, and without sulphur
Open tank fermentation, lees stirring, pumping over and racking can all play a role during vinification, while oxidative aging in allows gradual air contact with the wine. Oak barrels & concrete tanks are most often used for such styles, and the more intense styles are often made under flor
Expect notes of yeasty umami notes, as well as almon, dried apricot, and salinity
A wine that is deliberately exposed to oxygen, usually as a result of open fermentors, or using porous vessel like oak barrels or Georgian amphorae. These wines tend to exhibit more nutty, dried fruit & saline notes, and typically have a darker color to them
WINES FROM UNIQUE REGIONS & BOUTIQUE WINERIES
Founded in 2019, we were bored with the typical Cabernet Sauvignon, Merlot, Chardonnay, Amarone & Moscato offerings at most bars & restaurants, and were inspired to dive deeper into the wine world!