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Grapes from both the Moorilla and St Matthias are tasted on the vine and hand-picked when spice and floral flavours are at their peak. This occurred with four days of each other in early April. Juice is in extended contact with skins and tasted again for tannin development before being pressed and fermented. For Conor, the goal is to achieve a balance between acidity, lees weight and alcohol viscosity. We have been rewarded with elegant aromatics and flavours which will appeal to the lover of a traditional Gewürztraminer. Cellar up to ten years