Region:
Dog Point, lower Omaka Valley.

Terrior:
Soils: Free-draining with a mix of stones and lighter soils.
Topography: Flat
Climate: A warmer area of the inland south western Wairau plain.

Regional Characteristics & Contribution to Uniqueness of Flavours:
This is a warmer site (than other regions of Marlborough) with early budburst allowing a long ripening period well into late Autumn. This hang time increases the intensity and ripeness of the characteristic Gewürztraminer aromas and gives a rich weight to the palate.

Viticulture:
The fruit was sourced from Ben and Lisa Halliday’s Lone Gum vineyard in the Dog Point region of Marlborough. Destined for a full, ripe, weighty style with no botrytis influence, the fruit was carefully monitored during ripening and harvested in the cool of the evening at maximum flavour maturity and physiological ripeness.

Winemaking:
The fruit was crushed and allowed several hours of skin contact at cold temperatures to extract the full complement of flavour, phenolic and aroma compounds required. Following the settling period the clear juice was racked, taking with it a portion of light fluffy lees, then fermented using selected yeast in stainless steel at moderately cool temperatures to retain fruit flavour and freshness. The fermentation was arrested early to retain some residual sugar.

Colour:
Pale gold.

Aroma:
Layers of perfumed rose petal, lychee and spice.

Palate:
Elegant, rich and textural with luscious lychee, Turkish delight, and a hint of cocoa powder and spice on the finish.

Cellaring:
Perfectly balanced for immediate drinking and will continue to reward over the next five years.

Analysis:
Alcohol: 12.5% v/v, Titratable Acidity: 5.4g/litre, Residual Sugar: 9.8g/L, pH: 3.47.

Food Match:
A perfect match with Asian spiced pork belly or Vietnamese fresh spring rolls.