Well its neither of course. It is without a doubt a New Zealand Gewurztraminer, the 2008 Sandihurst Gewurztraminer in fact . Soon to be bottled. Stylistically is probably sits somewhere between the two. Its a dry wine which combines the very distinct and powerful aromatics of Gewurz together with some serious palate weight brought on from 6 months plus on full lees.
Two parcels of fruit have gone into making this wine. One from Canterbury, picked earlier to retain some acidity (Gewurz has naturally low acid levels as a varietal) and to add a different flavour profile to the blend. And the other parcel from Central Otago picked later to maximise aromatics. Both parcels were crushed into a fermenter and given a 24 hour skin soak to extract more flavour from the skins before being pressed. Following cold settling the clear juice was fermented cool (for aromatic retention) until dryness. The wine then remained on full fermentation lees for 6 months with occasional lees stirring to enrich and broaden the palate weight. I'm starting to filter the wine now in preparation for bottling at the end of Feb.
True to form the Gewurztraminer vine isn't a big cropper and subsequently we only have 1000L this year. So unless you order any of it through the website you will have to visit the cellar door or one of a number of Christchurch restaurants to try it.
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