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Staying true to the variety whilst breaking through the archetype of a wine is what we aim to achieve here, too, like with the Pinot Gris. Long, drawn-out fermentation in old barrels over about 9 - 10 months is what gives us the complexities that we try to expose in Gewürztraminer. The unravelling of the layers takes time and patience to expose them respectfully.
The cellaring capacity of this Gewürztraminer is seven to ten years for optimal results.
Serving suggestion: 10-12C, serve with Thai salad, Balinese Rendang or blue vein cheeses.