I have been making Pinot Blanc for a while now and I have decided to mix it up a little with some Gewürztraminer. This wine is made by blending 60 % traminer with 40% Pinot Blanc, destemming and placing inside a concrete egg to ferment with no Sulphur additions. I then allowed it to ferment naturally for 6 weeks until it was sugar dry on its skins – just like a red wine. This parcel was then pressed and put back into the egg for another 6 months. The result is a delicately funky wine with a very perfumed nose of rose petals and Turkish delight, Lovely colour, spice and more texture on the palate. Cracking wine for summer and with food.
Technical Details
Vintage: 2022
Grape varieties: Pinot Blanc 40%, Gewürztraminer 60%
Region: Adelaide Hills, Hahndorf, Australia
Winemaker: Darryl Catlin
Closure: Stelvin
Alcohol (ABV): 12.5%
Acidity: 6.3 g/l
Residual Sugar: 0.49 g/l
Wine pH: 3.36
Vegan Friendly: Yes
Additional information
| Weight | 0.7 kg |
|---|---|
| Dimensions | 1 × 1 × 1 cm |
