Three Miners Chinaman Stone Central Otago Gewürztraminer 2025

Description

Dry, Floral, Lychee

"Wonderfully ripe and inviting with pineapple, lychee, rich floral, and subtle spice aromas on the nose. It's beautifully weighted and succulent in the mouth, gorgeously supported by silky texture and juicy acidity, making it flavoursome and fabulously appealing. At its best: now to 2030" Sam Kim, Wine Orbit, Dec 2025

"This powerful, dry-tasting Gewürztraminer is packed with tropical fruit and floral notes; the crisp acidity flows with spice to a clean, moreish finish" Candice Chow, Raymond Chan Reviews

Pale lime in colour, the nose shows Turkish delight, rose petal, candy and light citrus notes. The palate is dry yet rich with lychee flavour and has a lovely oily texture. The wine finishes with balanced acidity and beautiful spice notes.

Beautiful quartz boulders that had been stained orange by leached minerals lay on the Clutha riverbanks. The Chinese miners working in Central Otago during the 1860s gold rush used these rocks in the construction of their huts and outside living areas. These amber coloured stones were named ‘Chinaman’ in recognition of their presence and contribution to early Central Otago colonisation.

The fruit was hand harvested on the 28th of March 2025 at 23 Brix from Three Miners Vineyard, near Alexandra. The fruit was whole bunch pressed to tank. The juice was then cold settled overnight before been racked to neutral wine barrels. Fermentation began spontaneously and the juice was allowed to ferment with wild yeast for several days to build texture before the tanks were inoculated with selected cultured yeast to add further complex flavours and aromas. The fermentation continued to dry to achieve balance.

Food Pairing: Spice rich cuisines.