| Winemaker's Notes: |
A significant amount of work is done on the Framingham estate vineyard that produces grapes for Framingham Gewürztraminer. Extensive crop thinning and leaf plucking are practised, giving low yields of grapes that have had excellent exposure to sunlight. This fruit was harvested by hand, and these whole bunches were destemmed before being loaded into the press and gently dejuiced. The resultant juice was clarified by cold settling for 2-3 days before racking to ferment. 80% of the blend was fermented in stainless steel at a cool rather than cold temperature, and was stopped with some residual sugar remaining to provide alcohol balance. Once fermentation was complete, the wine was racked off gross lees and left to age on light lees for 4 months to add a little texture. The remaining 20% of the blend was “wild” fermented in old oak barriques – this portion had weekly lees stirring for 4 months. Finally, the wine was fined to soften its phenolic structure, stabilised, filtered and bottled under screwcap to preserve freshness, flavour and integrity. |
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