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our wines » Robertson Winery Gewürztraminer 2004


technical analysis
Winemaker :  Francois Weich
Main Variety :  Gewurztraminer
Alcohol :  10.09  %vol
pH :  3.19
RS :  45.2 g/l
Total Acid :  6.5 g/l
Appellation :  Breede River
characteristics
Type :  White
Style :  Semi Sweet
Body :  Full
Taste :  Fruity
 
accolades
Gold Medal Vino Challenge International, USA
 
tasting notes
Gold Medal Vino Challenge International, USA
Full bodied wine with honeysuckle and rose petals in bouquet. Rich and smooth with beautifully balanced sugar and acid give an extra interest by a touch of honeyed botrytis.Serving temperature: 8º - 10ºC
 
blend information
100% Gewurztraminer
 
food suggestions
An uncomplicated wine ideal with fresh fruit based desserts and mild soft cheeses.
 
in the vineyard
2004 was a slightly unusual harvest, with irregular weather patterns influencing ripening dramatically though overall quality was not adversely affected and volumes were slightly up on average. The preceding winter was cold enough for the vines to rest, but late rains and the ensuing weather conditions resulted in the whole harvest starting two weeks late. The unseasonal humid weather and thunder showers in January caused some problems in the early ripening varieties and the heat waves played havoc with sugar levels which meant the grapes were harvested even later than projected. However, 2004 will be remembered as a great vintage for red wines with good colour, great depth and an excellent fruit-acid balance, and whites with upfront fruit and a crisp acidity.
 
about the harvest
Fruit was harvested early in the morning in the last week of February at 25º B from two specially selected grape growers in the Robertson Valley. Our Gewürztraminer vines are planted in Karoo soils on well-drained mountain slopes. Vines are planted from North West to South East to utilize the prevailing sea breeze. The sea breeze cools down the fruit, extend the ripening period and build up concentrated flavours in the grapes.
Yield (ton/ha): 6 Tons
 
in the cellar
Only free run juice was used to ensure a delicate fruit component. Fermentation happened slowly in temperature controlled stainless steel tanks for 18 days at 15º C.
Oak maturation: Nil
Fermentation temp: 14º - 15ºC
Cellaring potential: 2 years
 
  
 
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other vintages

Robertson Winery Gewürztraminer 2007 Francois Weich Gewurztraminer
Robertson Winery Gewürztraminer 2006 Francois Weich Gewurztraminer
Robertson Winery Gewürztraminer 2005 Francois Weich Gewurztraminer
Robertson Winery Gewürztraminer 2004 Francois Weich Gewurztraminer
Robertson Winery Gewürztraminer 2003 Francois Weich Gewurztraminer