2016 Grüner Veltliner                                                                          

Viticulture

Variety: 100 % Grüner Veltliner

Region: Te Muna, Martinborough

Harvest date: 16 April

Brix at harvest: 23 brix

 

Winemaking

Pressing: Whole bunch press, no skin contact

Fermentation: Low temp yeast, cool controlled ferment over 30 days

Elevage: 2 months on lees, regular stirring

Lightly fined, sterile filtered

Wine Analysis at bottling

Alcohol: 13.5%

pH: 3.18

RS (GF): 0.4 g/L  

 

Tasting notes

Colour: Pale straw with green tinged edge

Bouquet: Lime blossom and pear drop aromas

Palate: Clean lines and minerality, with ripe white stonefruit, warm gingery spice and vibrant acidity

Food Match: Great as an aperitif, or with Asian food and pork dishes

 

Viticulturists and winemakers  Katherine Jacobs and Jeremy Corban