2023 was a small but mighty vintage. There was less crop all across the region but what was harvested was high quality with lots of intensity. This Gewurztraminer was fermented with wild ambient yeast, on its skins for 20 days with daily punchdowns. Aged in stainless steel and finished unfined and unfiltered. Nicknamed “Madame Marmalade” because of the bergamot and marmalade aromas and flavours that comes from skin fermentation.
Fried chicken, kimchi quesadillas, Moroccan couscous salad, grilled halloumi and preserved lemon flatbread.
