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Vinoptima Reserve Ormond Gewurztraminer

Vinoptima Reserve Ormond Gewurztraminer

Vinoptima

  • RM218.00


Winemaker: Nick Nobilo
Variety: 100% Gewurztraminer
Region: Ormond, Gisborne
Vintage: 2008 - ‘Elegant Rose’
Season rating: 8.5/10
Brix at harvest: 24.5° Brix average
Fermentation: Combination stainless steel and
German oak ovals.
Malolactic fermentation: Nil
Maturation: 10 months
Alcohol: 14.0% vol
pH: 3.72
Total Acidity: 4.9 grams/litre
Residual sugar: 18 grams/litre
Cellaring potential: Perfect for long term cellaring
(10 years, plus)

Vinoptima (Latin for “best wines”) is a single variety, 10 hectare vineyard estate created by Nick Nobilo in Ormond, near Gisborne on the East Coast of New Zealand’s North Island. Based on the French paradigm of terroir and combining the best of both old and new world winemaking practices the vision for Vinoptima is simply to produce world class Gewurztraminer.

‘Elegant Rose’ - 2008
The 2008 growing season got off to a good start with mild weather and virtually no frosts. Generally cool
conditions prevailed during flowering resulting in
smaller than average fruit set, after which warmer weather predominated. The region got a good
shake-up with a magnitude 6.8 earthquake off the coast of Gisborne just prior to Christmas. The vines took this in their stride but some minor, mainly cosmetic remedial work was required in the winery.

The summer months provided for an excellent long, warm and predominantly dry ripening of the grapes interspersed with regular rainfall, which became more frequent towards the end of the growing season.

The hot sunny periods allowed for good flavour development and by vintage the grapes showed accentuated flavour intensity with good underlying acidity. On reflection, 2008 rated as one of the better vintages at Vinoptima.

WINEMAKING
The 2008 fermentation was conducted in both Stainless steel tanks and German Oak Ovals. A cold controlled slow fermentation procedure was adopted to preserve the intense spicy flavour of the combined juice. At the end of May fermentations were stopped at varying levels of residual sugars. Some were dry and yet others with 40 grams. These were all blended together resulting in a very balanced wine with intense fruit spice characters and pronounced rose petal aroma. This reserve blend was kept in tank and wood for 10 months to allow the components to integrate well before bottling in February 2009.


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