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Family Estates Gimblett Gravels Noble Gewürztraminer

This limited release is an exciting addition to our Babich Family Estates range of wines. The release of the 2014 vintage is timely, as we head into the company’s 100 year celebrations in 2016 – this wine will provide the perfect end to many special dinners over the next few years and beyond.

Select Vintage

2016

Grape:

Riesling

Region:

Hawke's Bay

Vineyard:

Cowslip Valley Vineyard

Recommended Food:

This award winning wine works well with snapper fillets, rolled in fresh breadcrumbs and shallow fried, or with hot baked ham and glazed kumara.

Recommended Cellaring:

0-8 years

Production Notes:

A spike of heat during the veraison of our Gimblett Rd Gewürztraminer led to the premature shrivelling of some of the berries and also hatched an idea in the mind of our Hawke’s Bay viticultralist Tony Purdie; “lets make a sticky”. Some rough calculation indicated that about half the block would be required to make the desired volume and so this was left out and allowed to develop the Noble Rot. Forty eight days after we picked the 1st half for a particularly fine table wine and 11days after we finished with harvest for all other varieties our attention turned back to the now completely shrivelled and botrytis affected bunches. The fruit was handpicked and pressed. After 6 hours of slow squeezing we had a golden nectar that tested out at a sugar of 42.4brix.
Fermentation took place in two old French puncheons, (500L), and one new French oak barrique, (225L). The wine spent just over five months in barrels and was bottled late February - 237 dozen half bottles made.

Technical Notes:

Alcohol: 14.5%
TA: 9.8g/l
pH: 3.9
Residual Sugar: 115g/l

Tasting Notes:

Copper and gold hue. Spiced toffee and rose with a classic noble palate - luscious, lingering - and woven through with citrus and turkish delight. Mouth-watering finish.

Technical

Alcohol:

12.00%

Clonal Selection:

Geisenheim 110

Fermentation:

Fermented with Torulaspora delbrückii Yeast

Fermentation Vessel:

Barrel (new & old French) & Stainless steel tank

Filtration:

Yes

Fining:

Casein

Grape:

Riesling

Harvest Analysis:

31.7 Brix; pH 3.30; TA 6.0 g/L

Harvest Dates:

27th May

Harvest Method:

Hand picked

Malolactic:

No

Maturation:

5 months on lees

pH:

3.45

Processing:

Selection of Botrytised (Noble) bunches

Residual Sugar:

101.0 g/l

TA:

6.6 g/l

Vineyard:

Cowslip Valley Vineyard

Year:

2016

Awards

4.5 STARS – Cameron Douglas, Master Sommelier, June 2015

PURE SILVER – Bragato Wine Awards 2015

SILVER – Hawke’s Bay Wines Awards 2015

4.5 STARS – Michael Cooper, Michael Cooper’s 2017 Buyers Guide

4.5 STARS – Winestate Magazine, July/Aug 2015 issue

Reviews

“Star bright with deeply golden and amber hues; aromas of Manuka honey, baked pear, burnt honey and golden apple juice. On the palate – very rich, very creamy and spicy with the exotic flavours of Gewurztraminer kicking in; warm and rich with plenty of acidity and sugar, also a classic hint of orange peel; Looks old, tastes young.”
4.5 STARS
– Cameron Douglas, Master Sommelier, June 2015

“Showing strong personality, the 2014 vintage is an amber-hued, honeyed dessert wine, hand harvested at 42 brix. Mouth-filling (14.5 per cent alcohol), with rich peach, spice and apricot flavours, it’s a sweet but not super-sweet style with a powerful botrytis influence.”
4.5 STARS
– Michael Cooper, www.michaelcooper.co.nz

“Showing strong personality, this amber-hued, honeyed dessert wine was hand-harvested at 42 brix. Mouthfilling (14.5 per cent alcohol), with rich peach, spice and apricot flavours, it’s a sweet but not super-sweet style with a powerful botrytis influence.”
4.5 STARS
-Winestate Magazine, July/Aug 2015

2014

Region:

Hawke's Bay

Vineyard:

Gimblett Gravels

Recommended Food:

This award winning wine works well with snapper fillets, rolled in fresh breadcrumbs and shallow fried, or with hot baked ham and glazed kumara.

Recommended Cellaring:

0-8 years

Production Notes:

A spike of heat during the veraison of our Gimblett Rd Gewürztraminer led to the premature shrivelling of some of the berries and also hatched an idea in the mind of our Hawke’s Bay viticultralist Tony Purdie; “lets make a sticky”. Some rough calculation indicated that about half the block would be required to make the desired volume and so this was left out and allowed to develop the Noble Rot. Forty eight days after we picked the 1st half for a particularly fine table wine and 11days after we finished with harvest for all other varieties our attention turned back to the now completely shrivelled and botrytis affected bunches. The fruit was handpicked and pressed. After 6 hours of slow squeezing we had a golden nectar that tested out at a sugar of 42.4brix.
Fermentation took place in two old French puncheons, (500L), and one new French oak barrique, (225L). The wine spent just over five months in barrels and was bottled late February - 237 dozen half bottles made.

Technical Notes:

Alcohol: 14.5%
TA: 9.8g/l
pH: 3.9
Residual Sugar: 115g/l

Tasting Notes:

Copper and gold hue. Spiced toffee and rose with a classic noble palate - luscious, lingering - and woven through with citrus and turkish delight. Mouth-watering finish.

Gimblett gravels noble gewurztraminer