2018 welcomes a trio of cameo appearances into the increasingly impressive Le Stagiaire stable. The Gewürztraminer was cropped from a small patch of low-yielding vines rooted in the grey sandy loams of Teurong.
2018 welcomes a trio of cameo appearances into the increasingly impressive Le Stagiaire stable. The Gewürztraminer was cropped from a small patch of low-yielding vines rooted in the grey sandy loams of Teurong. The fruit from these 30-year-old vines is handpicked and whole-bunch pressed to old barriques. Wild fermented, the wine spends eight months nourishing on its ferment lees before bottling.
"Floral, fruity, rose water-meets-nashi pear scents. Palate is slick and then tightens up to a squeaky finish with some glycerol licks left behind. Shows the intensity possible from the variety, sweet-fruited, oily concentration, but maintains a freshness too, though no apparent 'bite' of acidity. Very even tempered, long, fine-feeling for the variety. If you are into gewurz, this is a very good example of how to do classy wine with the variety. Where's the chilli oil?" 93 points, Mike Bennie, The Wine Front
Where this wine comes from - Mornington Peninsula
Another gem that’s part of Melbourne’s ‘Dress Circle’, the maritime climate of Mornington makes it Chardonnay and Pinot Noir Paradise. Sea breezes ensure the vineyards remain cool, ideal for producing styles with elegance and finesse. Red Hill, Merricks and Balnarring is where the main action is, enjoying the see breezes coming off Bass Strait and the Southern Ocean. There’s also a vast array of alternative varieties that enjoy the peninsula’s maritime climate. Pinot Grigio / Pinot Gris certainly has made its presence felt, producing both clean crisp, easy drinking Grigio styles, as well as richer, riper Gris styles. The whites are made for seafood, while Mornington Pinot Noir is a must with traditional duck dishes – either Chinese style or French.