Sticky 101: Leave grapes to go mouldy. Squeeze slowly over 48 hours, collect the hard-won juice, it’s liquid gold. Now ferment and filter to a bright shiny end.
This Gewürztraminer came from our vineyard on the terraces at Maraekakaho. The 2016 season was tricky, with a period at the end of March perfectly suited for encouraging the spread of botrytis, raisining grapes, creating new flavours and concentrating sugars.
This sticky is golden, perfumed and sweet as hell!