2018 welcomes a trio of cameo appearances into the increasingly impressive Le Stagiaire stable. The Gewürztraminer was cropped from a small patch of low-yielding vines rooted in the grey sandy loams of Teurong. The fruit from these 30-year-old vines is handpicked and whole-bunch pressed to old barriques. Wild fermented, the wine spends eight months nourishing on its ferment lees before bottling. With tongue firmly in cheek, Barney writes that it's "way better than Alsace". At this price, he's not wrong! It's a cracking release for sure. The new labels aren't so bad either.
Floral, fruity, rose water-meets-nashi pear scents. Palate is slick and then tightens up to a squeaky finish with some glycerol licks left behind. Shows the intensity possible from the variety, sweet-fruited, oily concentration, but maintains a freshness too, though no apparent 'bite' of acidity. Very even tempered, long, fine-feeling for the variety. If you are into gewurz, this is a very good example of how to do classy wine with the variety. Where's the chilli oil?