SAINT CLAIR PIONEER BLOCK 12 GEWURZTRAMINER 2024

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 the 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.

Viticulture:

The fruit was sourced from Ben & Lisa Halliday’s Lone Gum vineyard in the Dog Point region. 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.

Wine Analysis:

Alcohol 13.5% v/v

Residual Sugar 10.9 g/litre

Acidity 5.1 g/litre

pH 3.31