Charcoal Gully Sallys Pinch Gewürztraminer 2011

The fruit was harvested on 22 March 2011. It was de-stemmed, crushed and held on cold for two days to increase the skin contact time. The fruit was then pressed and the juice was inoculated with selected wine yeast, then fermented in a stainless steel tank to retain the varietal fruity characteristics. The fermentation was stopped, retaining approximately 9g/L residual sugar.