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Family Estates Gimblett Gravels Gewürztraminer

This Babich Family Estates Gewürztraminer is grown in the low nutrient, gravely soils of our Irongate vineyard in the Gimblett Gravels region of Hawke’s Bay. This vineyard produces smallish crops of intensely flavoured grapes, which gives this wine the aromatic and spicy qualities that are typical of this variety.

Select Vintage

2014

Grape:

Gewürztraminer

Region:

Hawke's Bay

Vineyard:

Gimblett Road

Recommended Food:

This Hawke’s Bay Gewürztraminer works well with snapper fillets, rolled in fresh breadcrumbs and shallow fried, or with hot baked ham and glazed kumara.

Recommended Cellaring:

0-5 years

Production Notes:

Grapes were harvested when physiologically ripe from Hawke’s Bay, crushed and held in the press for a period, to extract flavourful terpenes from the skin. The grapes were then pressed and the free run juice transferred to old French oak puncheons and barriques in temperature controlled coolrooms. The juice was fermented between 16-18c. Wild yeasts were employed to help build interest and reveal and retain the varietal character of the wine. The wine was aged on lees after ferment for a period of seven months.

Technical Notes:

Alcohol: 14.0%
TA: 7.8g/l
pH: 3.38
Residual Sugar: 7.1 g/l

Tasting Notes:

Notes of lychee, lemon, ginger and nutmeg. The palate has a soft, full and rich entry, layered with pear, rose and honeyed flavours. A lovely structure balances the sweetness and supports the wine with a complex spice combination on the finish.

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Technical

Alcohol:

14.00%

Clonal Selection:

Unkown

Fermentation:

17-19C

Fermentation Vessel:

Seasoned oak casks

Filtration:

Yes

Fining:

Isinglass

Grape:

Gewürztraminer

Harvest Analysis:

24.3 brix; pH 3.71; TA 4.5 g/L

Harvest Dates:

10th March

Harvest Method:

Machine

Malolactic:

No

Maturation:

6 months in barrel

pH:

3.38

Processing:

8 hours skin contact

Residual Sugar:

7.1 g/l

TA:

7.8 g/l

Vineyard:

Gimblett Road

Year:

2014

Awards

4 STARS – Raymond Chan, www.raymondchanwinereviews.co.nz

4 STARS -Michael Cooper, Michael Cooper’s 2017 Buyers Guide

Reviews

“Bright, light golden hued straw-yellow colour, with light green on edge. The nose is softly concentrated and elegantly presented with detailed aromas of root ginger and rose-petal florals, entwined with yellow stonefruits, spices and mineral notes. Off-dry to taste, rich and moderately luscious flavours of yellow stonefruits and ginger are lifted by rose-petal florals and enhanced by honied elements. The fruit sweetness is balanced by subtle grainy textures and soft acidity, the mouthfeel building in texture and phenolics to form a positive core with linear flow. Some alcoholic power adds to the energy, leading to a rich and dense finish with varietal bitter stonefruit kernel notes along with ginger and honey. This is a rich off-dry Gewurztraminer with ginger, floral and honied flavours and good mouthfeel.”
4 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz, Feb 2015

“Already very expressive, this mouthfilling wine has ripe, peachy, slightly spicy flavours in a strongly varietal style, showing good body and fragrance.”
-Winestate Magazine, Nov/Dec 2015 issue

2013

Region:

Hawke's Bay

Vineyard:

Gimblett Gravels

Recommended Food:

This Hawke’s Bay Gewürztraminer works well with snapper fillets, rolled in fresh breadcrumbs and shallow fried, or with hot baked ham and glazed kumara.

Recommended Cellaring:

0-5 years

Production Notes:

Grapes were harvested when physiologically ripe from Hawke’s Bay, crushed and held in the press for a period, to extract flavourful terpenes from the skin. The grapes were then pressed and the free run juice transferred to old French oak puncheons and barriques in temperature controlled coolrooms. The juice was fermented between 16-18c. Wild yeasts were employed to help build interest and reveal and retain the varietal character of the wine. The wine was aged on lees after ferment for a period of seven months.

Technical Notes:

Alcohol: 14.0%
TA: 4.3g/l
pH: 3.5
Residual Sugar: 4.6 g/l

Tasting Notes:

Notes of lychee, lemon, ginger and nutmeg. The palate has a soft, full and rich entry, layered with pear, rose and honeyed flavours. A lovely structure balances the sweetness and supports the wine with a complex spice combination on the finish.

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2012

Region:

Hawke's Bay

Vineyard:

Gimblett Gravels

Recommended Food:

This Hawke’s Bay Gewürztraminer works well with snapper fillets, rolled in fresh breadcrumbs and shallow fried, or with hot baked ham and glazed kumara.

Recommended Cellaring:

0-5 years

Production Notes:

Grapes were harvested when physiologically ripe from Hawke’s Bay, crushed and held in the press for a period, to extract flavourful terpenes from the skin. The grapes were then pressed and the free run juice transferred to old French oak puncheons and barriques in temperature controlled coolrooms. The juice was fermented between 16-18c. Wild yeasts were employed to help build interest and reveal and retain the varietal character of the wine. The wine was aged on lees after ferment for a period of seven months.

Technical Notes:

Alcohol: 13.0%
TA: 6.1g/l
pH: 6.65
Residual Sugar: 6.1g/l

Tasting Notes:

Classic Gewürztraminer notes of rose, lychee, bitter spice. Musk. The palate is powerful and luscious. Complex and varietal with hints of seville oranges. Lingering spicy finish.

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Technical

Vineyard:

Gimblett Gravels

Year:

2012

Awards

4 STARS – Sam Kim, Wine Orbit, April 2013

4 STARS – Raymond Chan, Raymond Chan Wine Reviews, Nov 2012

4 STARS – Sam Kim, Wine Orbit, www.wineorbit.co.nz, Jan 2015

Reviews

“Fruit from the ‘Irongate’ vineyard in the Gimblett Gravels, fermented in old French oak barriques and puncheons to 13.1% alc. and 6.1 g/L rs, the wine aged on lees 7 months. Bright, light golden-hued straw-yellow colour, pale on rim. The bouquet is full, solid and dense, expressed with breadth and packed with aromas of exotic tropical fruits unfolding layers of honey and spices. Dry to taste, soft, broad and deep flavours of honey, apricots and savoury spices fill the mouth and flow smoothly. This has richness and weight, the acidity low in profile, and the textures near unctuous. The palate line leads to a moderately long and sustained finish which contrasts lush honied flavours with dry varietal bitterness. This is a smooth textured and weighty Gewürztraminer with a savoury, exotic expression. Match with Middle Eastern cuisine over the next 3+ years.”
4 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz, Nov 2012

“It’s beautifully perfumed on the nose displaying tropical fruit, peach, floral and a hint of spice notes. The palate is succulent and generously flavoured with an expansive mouthfeel and rich texture. Varietaly expressive and very tasty.”
88 POINTS
4 STARS
-Sam Kim, www.wineorbit.co.nz, April 2013

“Light yellow, with gingery aromas and flavours. Mouthfilling, with good depth of flavour, a touch of barrel-ferment complexity and a dryish finish. Ready.”
-Winestate Magazine, July 2013

“Deep colour, looks quite developed. Fairly gentle aromas; some ripe plum, mango amd lychee. Dryish and restrained in the mouth with lifted acidity and fairly well controlled alcohol. Light on weight and texture but is an appealing dry example.”
-NZ Wine Magazine, Autumn 2014

“The wine shows fragrant perfume you’d expect from a good gewurz. Exotic notes of mango, luchee, floral and spiced ginger on the nose, followed by a rich palate that offers lovely fruit expression backed by velvety texture and a lingering spicy finish.”
4 STARS
-Sam Kim, Wine Orbit, www.wineorbit.co.nz, Jan 2015

“The 2012 Gimblett Gravels Gewürztraminer displays a spicy, lychee-scented nose with hints of melons and roses. Medium-bodied and a bit dilute in the mouth for this grape, it nonetheless shows good varietal expression and a straightforward finish of medium length.”
-Lisa Perrotti-Brown, www.eRobertParker.com, #209, Oct 2013

“Grown in the Hawke’s Bay, the 2012 vintage was fully barrel-fermented. It has a distinctly gingery bouquet, leading into a mouth-filling wine with plenty of peachy, spicy, gingery flavour, complexity from the wood aging an a dryish finish. It’s a ‘forward’ vintage, already drinking well.”
-Michael Cooper, www.michaelcooper.co.nz

2011

Region:

Hawke's Bay

Vineyard:

Gimblett Gravels

Recommended Food:

This Hawke’s Bay Gewürztraminer works well with snapper fillets, rolled in fresh breadcrumbs and shallow fried, or with hot baked ham and glazed kumara.

Recommended Cellaring:

0-5 years

Production Notes:

Grapes were harvested when physiologically ripe from Hawke’s Bay, crushed and held in the press for a period, to extract flavourful terpenes from the skin. The grapes were then pressed and the free run juice transferred to old French oak puncheons and barriques in temperature controlled coolrooms. The juice was fermented between 16-18c. Wild yeasts were employed to help build interest and reveal and retain the varietal character of the wine. The wine was aged on lees after ferment for a period of seven months.

Technical Notes:

Alcohol: 14.0%
TA: 4.6g/l
pH: 3.66
Residual Sugar: 5.5g/l

Tasting Notes:

Classic Gewürztraminer notes of lychee, Turkish delight, lemon, ginger and nutmeg. The palate has a soft, full and rich entry, layered with sweet glazed pear, rose and honeyed flavours. A lovely structure balances the sweetness and supports the wine with a complex spice combination on the finish.

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Technical

Vineyard:

Gimblett Gravels

Year:

2011

Awards

5 STARS, 18.5+/20 -Raymond Chan, www.raymondchanwinereviews.co.nz, Jan 2012

PLATINUM MEDAL – “Best Wine in Japan”
– Available Wines in Japan Competition 2013

Reviews

“Fruit from the ‘Gimblett Gravels’ vineyard fully barrel-fermented in seasoned oak to 14.0% alc. and 5.5 g/L rs. Bright, even straw-yellow colour with light golden hues, pale on rim. This has an elegantly proportioned, intense and finely presented bouquet of musk, ginger and rose petals along with nuances of smoke and flint adding layers of interest. Dry, tightly concentrated and densely packed with flavours of musk, root ginger and Turkish Delight, this is softly textured and carries a subtle richness, with discreet acidity providing good tension. The palate possesses an underlying power and a little alcoholic generosity, driving the fruit, leading to a long, nuanced finish. This is a concentrated and refined Gewürztraminer to serve with Middle Eastern cuisine over the next 3-4+ years.”
18.5+/20
5 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz, Jan 2012

“Deep straw, Tropical, peachy notes on the nose. Pleasant ripe nectarine, apricot and lime flavours.”
-WineNZ Magazine, Autumn 2012

“Fleshy, clearly varietal wine with peachy, spicy, gingery flavours, showing very good depth and a floral bouquet.”
-Winestate Magazine, Sept/Oct 2012

“Grown in Hawke’s Bay, the 2011 vintage is a dryish style (5.8 grams/litre of residual sugar), fermented in old oak casks. It’s a fleshy, clearly varietal wine with peachy, spicy, gingery flavours, showing very good depth, and a floral bouquet.”
-Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2013

“A kiwi Gewürz of quality. Light straw in colour with a spicy, honey and lychee nose and an undergrowth note; medium bodied, perfumed, elegant, dry, lychee flavour, great length with an alcoholic finish. Food Match: Thai dishes, smoked salmon.”
-Tony Aspler, Post City Magazine, Canada

Gimblett gravels gewurztraminer