"Bright, light straw-yellow colour with slight green hues, pale on the rim. This has a very fine, elegantly concentrated and intense nose with aromas of rose-petals and exotic florals, Turkish Delight and notes of lychees. The aromatics show a degree of opulence, and are classical and beautifully refined in expression. Dry to taste and medium-full bodied, the palate has a rich and deep, densely packed, rounded heart with a soft unctuousness. The flavours of rose-petals, florals and Turkish Delight are entwined with nuances of spice and lychees. The mouthfeel has underlying power, with soft acidity, and the wine carries seamlessly to a long, deep, lingering finish. This is a rich, unctuous, deep-fruited dry Gewurztraminer with rose-petal, Turkish Delight and spice flavours. Match with Asian and Middle Eastern fare over the next 3-4 years" Raymond Chan, Raymond Chan Wine Reviews, Oct 2017

"Quite a bracing style this vintage, crisp, fresh and yet mouth-filling. I think this is one of the best in the Hunter’s Sauvignon line-up over the past few years. Loads of fruit, true to variety and region, a stylish, very enjoyable style to enjoy over the next 2-3 years at least" Peter Saunders, Independent Author & Journalist, Oct 2017

Lychee, peach and guava are the predominant aromas that make up this appealing gewürztraminer. Cinnamon spice and Turkish delight characteristics compliment these aromas to form a highly aromatic flavoursome wine with a lingering palate.

After a dry winter, spring brought mild temperatures and relieved pressure on water supply after two vintages of drought conditions. These mild temperatures continued into summer but our low cropping levels meant good ripening through January and February. In what will ultimately go down as a ‘challenging’ vintage thanks to abnormal periods of rain, unwavering vineyard preparation delivered excellent fruit condition and flavor concentration.

Gewürztraminer grapes were machine harvested, gently destemmed, and crushed. It was important to retain the balance in this wine, and to protect those aromas our handling was kept to a minimum, and we employed protective anaerobic techniques in our wine-making. Following cold settling the resultant juice was filtered prior to a long cool fermentation using neutral yeast.