• Josef Chromy Gewurztraminer 2016

    Awards GOLD - 2017 Tasmanian Wine Show

    The Gewurztraminer grapes were de-stemmed into a champagne press, where they were left for four hours to soak on skins. This is undertaken to build texture and phenolic into the wine. The juice was then pressed to stainless steel, with a small portion going to barrel for ferment. A long cool fermentation period followed, and the wine was subsequently fined, filtered and bottled under screwcap to retain freshness. Food Pairing - Stinky soft cheese such as Munster, Maroilles or Livarot.

     

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