2018 Made by Monks Pinot Gris Gewürtztraminer
These wines are cool. Notes from Luke, who makes them: Fruit for both wines sourced from St Imre vineyard at Dover an hour south of Hobart, possibly the most furtherest south vineyard in the country (not verified). Fruit was processed off site at the urban winery Glaetzer Dixon in Hobart. The Pinot Gris / Gewürtztraminer “Turning of the Fagus”, picked on the same day and co fermented wild and once dry left on skins open vat for 21 days before being pressed and racked to two 400L puncheons (old french) and the remaining wine 500L put to tank. Evelage for 6 months, blended back and hand bottled. 1700 bottles produced. No adds and very little s02 at bottling.