The 2010 growing season was cool to start, this natural fruit thinning keeping yields down. Anticyclones hovering over the southern Tasman Sea and central New Zealand brought settled sunny weather with warmer and drier conditions than normal for March and April. This weather, combined with lower yields, meant that gorgeous fruit - free from disease and with intense beautifully ripe flavours was delivered to the winery. No weather pressure meant our vineyard blocks were harvested at our leisure and the mood about the winery was very buoyant!
Inspiration for this wine comes from Alsace, where Edelzwicker is a blend of the aromatic varietals. Our ‘Edel’ is a blend of Riesling (47%), Pinot Gris (41%) and Gewürztraminer (12%). With the spicy aromatics of Gewurz, the texture of Pinot Gris and the fresh acidity of Riesling, the resultant blend is full of intrigue and delight!
All the Pinot Gris and Riesling grapes for this special wine were grown on the lighter stony alluvial soils of the Waimea Plains, while the Gewürztraminer was grown on the heavier clay-based soils of Ruby Bay. The fruit was harvested in early April.
Once at the winery, the grapes were gently pressed, thus minimising extraction of harsh phenolics, and drained to stainless steel fermenting vats. Carefully racked, the very clear juice was fermented cool with a specially-selected Alsatian yeast strain, helping to capture aromatic freshness.
At the end of the ferment, the wine was matured on its lees for several weeks to subtly enhance the textural component of the wine’s palate. The wine was then racked off its gross lees and lightly fined before crossflow filtration and bottling in July.