Editors notes
Hand harvested from the Church Road vineyard in Waipara, bursting with the distinctive aromas of lychees, rose petal and subtle spices. These flavours flow through into the palate in a wonderful blend with an off-dry finish. Balanced and well made, this Gewurztraminer is great with many spicy and flavourful foods.
Details
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Wine Type
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Vintage
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Variety
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Brand
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Location
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Cellaring
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Closure
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Alcohol Percentage
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Bottle Size
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Oak Type
Tasting Profile
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Light (Light)Full (Full)
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Low Tannin (Low Tannin)Tannic (Tannic)
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Sweet (Sweet)Dry (Dry)
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Low Acidity (Low Acidity)High Acidity (High Acidity)
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Aroma
- Lychee
- Peach
- Turkish Delight
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Palate
- Jasmine
- Lychee
- Rose water
Food Pairings
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Asian -
Shellfish -
Spicy
Critic Scores & reviews
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Michael Cooper
5"Highly perfumed, this fresh, weighty, youthful wine was tank-fermented and briefly lees-aged. Made in a dryish style, it has concentrated, ripe peach, lychee and spice flavours, a hint of ginger, a touch of complexity, and lovely depth and harmony."
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Locations
New Zealand
The New Zealand wine industry is one of the younger wine regions in the world, whose popularity grew immensely when Marlborough Sauvignon Blanc hit the world wine scene, quite unique in style when compared to the typical French Sancerre.
Wine is successfully cultivated on both the North and South islands from a latitude of 36 degrees in the North to 45 degrees for the most southerly wine region in the world, the South Island's Central Otago. The majority of regions are located in free-draining alluvial valleys except for Waiheke Island and Kawarau Gorge in Central Otago and benefit from the moderating effect of the maritime climate as no vineyard is more than 80 miles from the ocean. With plentiful sunshine hours and cool evening sea breezes, the grapes thrive.
Sauvignon Blanc is the major white variety people will think of when you mention New Zealand Whites, however fantastic Chardonnay, Riesling, Pinot Gris, Gewurztraminer and less commonly Viognier, Chenin Blanc and Pinot Blanc. Pinot Noir is the most widely planted red variety in New Zealand although Cabernet Sauvignon, Merlot (Bordeaux Blends), Syrah are also grown and in even smaller amounts, Tempranillo and Montepulcianos can too be found. Sparkling wines of very high standards are also made in New Zealand.
The key wine regions in New Zealand include Auckland, Canterbury, Central Otago, Gisborne, Hawke's Bay, Marlborough and Nelson.
Canterbury
Waipara is located only 40 mins north of Christchurch city, the capital of the South Island. It is the fastest growing wine region in all of New Zealand with over 1,200 hectares across 80 vineyards already planted. The region receives certain protections from cool easterly winds in the form of the Teviotdale hills, which still allows the warmer northerly winds in.
The region has three general sites; the valley floor, the river terraces and the hill slopes. Across the region the main red variety grown is Pinot Noir, followed by the white grape Riesling, both of which are very suited to the gravelly, limestone derived clay soils in the region. Other whites grown include Sauvignon Blanc, Pinot Gris, Riesling and Chardonnay. Waipara can lay claim to having the highest summer temperatures, and the lowest overall rainfall of any wine growing region in the land.
"Canterbury's stunning Waipara region is one of the unsung heroes of the wine industry" - Bob Campbell MW.
Waipara Valley
Situated in North Canterbury just 40 minutes north of Christchurch, Waipara Valley is fast establishing itself as one of the premium wine-producing regions of New Zealand, particularly in Pinot Noir and Riesling with the first vines planted in the early 1980s. According to Bob Campbell, the region is “one of the unsung heroes of the wine industry”.
At present, there are 31 wineries in the valley, 12 with cellar doors including 4 winery restaurants for you to enjoy the local fare over lunch or dinner with a matching glass.
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About the brand Ataahua
Ataahua is certified sustainable and focused on producing delicious wines that are made in a sustainable way in both the vineyard and winery.
They are focussed on taking great care of the land and environment for future generations. Going forward we are aiming to become Carbon Neutral and plan on planting native species in strategic places to encourage regenerative growth of flora and fauna. They are aware that ensuring a future for the wine industry in New Zealand relies on it being financially viable and sustainable.
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