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Orpheus & The Raven The Swansong Gewurtztraminer 2023

$25.74 $42.90

Orpheus & The Raven The Swansong Gewurtztraminer 2023 Dont wait for tomorrow, Orpheus!The art of life is in the moment,Tomorrows song may never be heard.cawed the dancing Raven. Experience the transformation from demise to rebirth: where vineyards once fac

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Orpheus & The Raven The Swansong Gewurtztraminer 2023

Dont wait for tomorrow, Orpheus!The art of life is in the moment,Tomorrows song may never be heard.cawed the dancing Raven.

Experience the transformation from demise to rebirth: where vineyards once faced their final curtain call, now emerges a narrative of preservation and rejuvenation.Instead of bidding farewell to the last verse, were crafting a symphony of revival, breathing new life into these vineyards for generations to come.

This tale resonates with us alllife unfolds in the present, and the melody of tomorrow may never grace our ears. Dont defer your dreams to another day; seize control of your destiny and manifest them now.

Grape Varietals & Region:100% Gewurztraminer from a relatively youthful block on southern slopes in Durbanville, simply named A11

Taste Profile:In the glass, it unveils a medium-yellow hue with a radiant golden undertonethat hints at its richness. The aroma is lifted and perfumed, unfolding in layersthat offer a bouquet of lychee, lemongrass, ripe finger lime, citrus nougat,tinned apricots, rose petals, preserved lemon, macadamia butter and anaromatic undertone of baby apricots and jasmine.

The wine continues its elegant presence on the palate, guided by a compelling interplay of acidity and fruit. As the flavours promised on the aromapersist and underline the wine’s integrity, the pronounced acidity providesstructure and balance to the wine’s opulent fruit profile. While full-bodiedin the way the fruit coats your mouth, adding richness, it maintains its leanfinesse with remarkable poise. A nuanced mineral character adds a pithytexture and briny aftertaste for a lovely savoury twist.

Winemaking Process:De-stemmed, crushed and pressed without any skin-contact. Cold fermentation with yeast strain VIN 13 at 15Celsius to dryness. The wine was matured on gross lees for three months prior to bottling.

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