80% whole bunch pressed with 20% whole bunch fermented given 3 weeks of skin contact. The wine then goes into seven months on lees in old French oak puncheons. Inviting pale salmon pink. Lovely aromas of blood orange, flowers and a hint of red fruits from the press...
fresh herbal and creamy palate. Hint of skins contact. Nice wine.
Gewurztraminer leads this blend with a distinctive rosewater nose. The palate is dry, textured and savoury with riesling adding acid to balance the softer two grapes.
Kind of a field blend of pinot gris, riesling and Gewurztraminer all wild fermented. Lovely tropical nose with apricot, orange and floral undertones. Firm palate, off dry with medium acidity. Think Vouvray or Alsace and you are on the right tracks.
Pear skin aromas with a nicely textured palate. Good varietal example.