The fruit is sourced from 20-year-old vines on the East Coast of Tasmania. It was then destemmed and skin soaked overnight at 5 degrees with no SO2. The fruit was then pressed to tank and cold settled. Fermentation took place in stainless steel tanks with high solids content at cool temperatures. Post fermentation the wine remained on fine lees for 3 months prior to bottling. Classic notes of rose petal, pot pourri and spice. The palate is full and fleshy with notes of Turkish delight, quince, pickling ginger, hints of cardamon and rose water. The finish is dry with positive phenolics giving great tension and drive.
Perfect alongside a mild Thai pork curry or chicken stir fry.
Varietal / Blend: Gewürztraminer
Decant: Not necessary
Closure: Screw cap
Farming Practices: Sustainable
Today, after more than 20 years of producing premium quality cool-climate wines, and having been awarded numerous trophies and medals at prestigious wine shows, the Pooley family has established a second vineyard in the Coal River Valley at Richmond. Margaret Pooley remained the chief executive of Cooinda Vale Vineyard until well into her nineties. She was a hardy Scot and could be found tending vines during the coldest Tasmanian winters. The Coal River Valley produces some of Australia’s finest wines and the Pooleys are one of its longest-established winegrowers. Pooley Wines consistently wins awards.