"Bright, light straw-yellow colour with lemon-green hues, paler on the rim. The nose is elegantly presented with good depth and tightly concentrated aromas of savoury rose-petals and Turkish Delight , along with steely, fresh herbs and exotic musky notes. Nuances of spice, floral perfumes and minerals unfold with aeration. Medium-dry to taste and medium-full bodied, the palate is very deeply concentrated with flavours of rose-petal florals and musk, entwined with fresh herbs, spices, an array of exotic florals nuances and mineral elements. The palate has a firm core with plenty of fruit extract and subtle phenolic textures alongside fresh, lacy acidity providing energy and liveliness. The flavours carry with freshness and vitality to an elegant, lingering finish of exotic florals, musk, honey and minerals. This is an elegantly concentrated and deep, medium-dry Gewurztraminer with rose-petal florals, fresh herbs, musk and spice on a firm, but vibrant palate. Match with Asian and Middle Eastern cuisine over the next 4+ years. Clones GM12, 14, 457, 1106 and 1148 from the ‘Johnson’ vineyard, Waihopi, given several hours skin contact and fermented in oak and stainless-steel to 14.0% alc. and 12.5 g/L RS, the wine aged on lees" Raymond Chan, Jun 2017

"Lovely heady nose, noted Simon Nunns. This is a typical style Spy Valley gewurz - intense rich and complex. The fruit brims with dried spice flavours and has real depth and persistence; the texture is delightfullly giving. this medium-dry style would work well alongside a rabbit terrine and sweet relish" Cuisine Magazine, Aromatics Tasting 2018

The nose is spicy, with classic varietal aromas of Turkish delight and bright tropical fruit salad notes. Whilst the palate showcases rose and cardamom flavours combined with ginger loaf. The structural balance gives an unctuous flow that poises oily ripeness with firm structure. (Residual sugar 12.5 g/L).

The Johnson Vineyard where the grapes were grown is in thw Waihopai Valley, which has alluvial stony silt loam, very well drained. In the vineyard vertical shoot positioning, shoot and bunch thinning were all emplyed to restrict yields and open canopies with high bunch exposure to sunlight. The grapes were picked early morning and spent several hours with skin contact before pressing, before long ferments in oak and stainless steel vessels. There was also extended time on lees before blending pre-Christmas. Although deliciously fruity when young, there is structure to give the option of cellaring for several years. The optimum suggested drinking window would be from 1-5 years after harvest