• Dry style
• Turkish delight
• Ginger & brioche
• Full bodied

"Rich and oily with orange zest, spice and aromas of Cointreau. The nose is robust and perfumed, much like the palate which has both weight and power in spades. The fruity palate with green pear and lychee has an intensity which lingers all the way to the end of an impressively lengthy finish" Cuisine Magazine, Issue 210, Mar 2022

"Wonderfully perfumed and immediately appealing, this is classically expressed with mango, lychee, rose petal and subtle spice aromas on the nose, followed by a gorgeously rich palate delivering succulent fruit intensity backed by juicy acidity" Sam Kim, Wine Orbit, Oct 2021

"Very pretty bouquet with scents of lavender and roses, exotic white fleshed fruits and new turkish delight. Warm, fresh, fruity, varietal and delicious. Flavours mirror the nose with flowers and mineral, warming alcohol and moderate acidity. There’s a core of fruit with pear and apple, asian pear and lavender. A lovely example, great with food and perfect as an aperitif too. Best drinking from 2021 through end of summer 2024" Cameron Douglas, Master Sommelier, Oct 2021

"Boasting classic rose petal, frangipane and gingerbread aromas which quickly morph into generously dry, rich, roasted peachy flavours in the mouth. Luscious, lengthy and loaded with personality and charm, winemaker Paul Dawick has done a delicious job with a wine produced only in special years" Yvonne Lorkin, Oct 2021

This opulent Gewurztraminer offers intense aromas of Turkish delight, coconut rough and tangerine. Full bodied and complex, the palate is unraveled with lychee, tropical fruits, ginger, rose petal and a touch of brioche

The grapes for this outstanding wine were grown on their prestigious Hawke’s Bay vineyard, situated on the south banks of the Ngaruroro River, bathed in full afternoon sunshine.

The 2020-2021 growing season was perfect, with below average rainfall and above average temperatures. Grapes were harvested in optimal condition and flavour on March 17, 2021.

At the winery the grapes were gently pressed and the juice left to settle overnight, before a small portion was transferred to seasoned barrels for fermentation with a selected Alsatian yeast. A slow cool controlled ferment, to preserve the aromas, was followed by short lees contact to enhance the palate weight and mouthfeel. Once racked from barrel and left to settle, the wine was gently filtered. This Vegan friendly wine was bottled on August 26th under screwcap.

Food Pairing: Serve with your favourite Asian fusion and Middle Eastern dishes.